Soak the rice in warm water for at least 2 hours before cooking. Wash and drain well.
Heat 1 tbsp of the oil in a large pan.
Throw in the cinnamon and cardamom pods and fry for a couple of minutes or until you can smell the spices.
Add the currants and barberries. Stir and allow to sizzle for a minute or so.
Stir in the rice until all the grains are well coated in oil.
Add the water and salt and bring to the boil. Cover the pan, reduce the heat to lowest setting and cook for 20 minutes. Turn the heat off and leave covered for ten minutes to continue steaming.
Meanwhile, heat the remaining oil in a small frying pan. Add the nuts and fry them over a moderate heat for 5 minutes or so. Keep stirring and be careful not to let them burn.
Fluff up the rice with a fork. Turn out into a serving dish and top with the almonds.
Soaking rice aids digestion and helps to reduce cooking time. If you don't have time to soak the rice, you will need a little more water and a further 5-10 minutes cooking time. Warn diners that there are cardamom pods to look out for.