Preheat oven to 450°F.

In a medium bowl cover rice w/ cold water. Soak 20-25 min, swirling occasionally.

Drain & rinse until water runs clear, 1 min.

Heat a large skillet over medium high heat, add the ⅓ c. oil, onions, 1 tsp salt & cinnamon.

Cook, stirring, until lightly golden, 9 min.

Add candied orange & barberries.

Cook, stirring until onions are browned & crisp around edges, 20 min.

Set aside.

During last 15 min of rice soaking, fill a 6-quart pot halfway w/ water.

Bring to a boil.

Add rice, 2 TB salt, turmeric & saffron.

Boil until the rice is golden & soft on the outside but still uncooked inside, 4 min.

Drain well

Scoop 1 ½ c. rice into a medium bowl, add labaneh or egg & stir to combine.

Divide mixture into 12 equal portions, about 1 ½ TB each.

Drizzle ½ TB olive oil into each compartment of a NONSTICK 12-muffin tin.

Heat in the oven 6-7 min.

Carefully remove from oven.

Working quickly & carefully, drop portioned rice into each compartment.

Use a spoon or back of a measuring cup to gently pack rice down into the bottom of each.

Top each w/a heaping ¼ c. parboiled rice.

Cover w/ a clean kitchen towel (optional but optimal to absorb moisture) and an inverted rimmed baking sheet (make sure towel is tucked inside).

Cook until rice looks fluffy and separated, another 30 min.

Remove baking sheet & towel; invert onto a large serving rectangular platter.

Tap to release.

Top each w/ 1 TB onion mixture.

Garnish with mint & orange zest.