Persian herb rice with broad beans

Name: Persian herb rice with broad beans
Ingredients: 200g basmati rice; 200g shelled broad beans, fresh or frozen; 50g cashew nuts, roughly chopped; 50g pistachio nuts, roughly chopped; 25g sesame seeds; 2 tbsp olive oil; 2 shallots, peeled and finely sliced; ½ tsp ground turmeric; ¼ tsp ground cinnamon; a few sprigs each of parsley, dill, mint and coriander; a pinch of saffron; 50g barberries*, dried sour cherries or raisins; about 1 tsp flaked sea salt; juice of 1 lemon; natural or coconut yogurt to serve, optional