In a medium pot, cook the sliced onion over medium-low heat, stirring occasionally, until caramelized and turned golden brown (about 15 minutes).
Once the onions have caramelized, add 1 tablespoon ghee, the cumin, cardamom, pistachios and slivered almonds, and cook for 2 minutes. Transfer to a bowl and set aside.
Place the barberries and raisins in a bowl and cover them with boiling water. Allow them to soak for 10 minutes, drain completely, and set aside.
Rinse the rice under cold water until the water runs clear. Pre-heat the same pot used to caramelize the onions and add the remaining tablespoon of ghee, the rinsed rice, the broth, soup, orange blossom water and the saffron. Stir, cover, and cook for 15 minutes or until the rice is fully-cooked, stirring every 5 minutes to make sure the rice does not stick to the bottom of the pan.
Fluff rice using a fork and fold in the caramelized onion mixture and the re-hydrated barberries and raisins. Season to taste with salt and pepper and garnish with additional slivered almonds if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.