Warm the avocado oil in a medium skillet over medium heat. Add the onion, baharat and salt and mix. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally. Add the barberries and cook until the onion is caramelized, about 5 minutes.
Meanwhile, toast the almonds in a 350°F/180°C preheated oven or toaster oven for 5 minutes. Chop them and set aside.
Chop the herbs and set aside.
If the basmati is cold, warm it up a bit, then put it in a salad bowl. Add the onions and herbs, drizzle olive oil and zest the lemon in. Toss and taste, correct seasoning if necessary. Serve as a salad or side. It’s delicious with harissa on the side.