Prepare rice: Rinse rice until water is clear. Add rice to a large bowl and add enough water to cover the rice by 2 inches. Mix in 3 tbsp of salt. Cover and soak rice for at least 20 minutes (The longer the better). 

Parboil rice: Bring a pot of water to boil. Then drain rice, add to boiling water, and parboil for 3 minutes. You want the rice to be al dente (but not fully cooked). Drain the rice and set aside. 

Cook rice: Heat 2 tbsp butter over medium heat in a separate pot. Add ⅓ cup water to the pot. Layer the rice over the pot, making sure it’s evenly distributed. Tear off enough paper towel sheets to create a double layer of coverage over the pot. Place the paper towels over the pot, and secure the lid tightly over the paper towels. Depending on the strength of your burner, reduce heat to low or medium-low (our burner is weak, so we reduce to medium-low). Cook at least 1 hour. The rice at the bottom of the pot will form a crispy bottom called a tahdig. 

Cook jackfruit: Meanwhile, preheat oven to 350°F (176°C). Whisk 1 tbsp olive oil with poultry seasoning and a pinch of salt & pepper. Remove seeds from and slice jackfruit. Toss jackfruit evenly in the seasoning mixture and bake for 20 minutes. Set aside. 

Heat 1 tbsp olive oil in a pan over medium heat. Add baked jackfruit, turmeric, carrots, vinegar, and 1 cup water. Stir to combine. Cover and simmer for 25 minutes, or until most of the liquid has evaporated. Season with salt & pepper, to taste. Remove from heat.

In a saucepan, heat 1 tbsp butter on medium-low heat. Add ½ cup of cooked rice, barberries and saffron, and cook until rice has absorbed the liquids (about 1 minute). Top the remaining basmati rice with your saffron-barberry rice mixture and serve with your jackfruit. Enjoy!