Heat up oil in a large saucepan or pot. Roast grated carrots for 4 minutes. Add sliced strips of 100 g of dried apricots, raisins, sugar and barberry. Mix. Pour rice and mix gently until the rice grains are covered with oil. Pour water, bring to boil. Simmer on a small fire under the cover for 20-30 minutes. Remove pot from heat, put clean thin towel between cover and pilaf and leave for 15 minutes. Put the ready pilaf on a plate in the form of mountain; decorate with pistachios, cashew nuts, figs and remaining dried apricots.