Iranian Jeweled Rice

Ingredients:

• 0.5 tsp lightly crumbled saffron threads
• 1/3 cup sugar
• 2 wide strips orange zest, thinly sliced
• 1 carrot, grated
• 60 g unsalted butter
• 1 small onion, finely chopped
• 1 cinnamon stick
• 3 green cardamom pods
• A small pinch of ground allspice
• A small pinch of ground cumin
• 2 cups basmati rice, well rinsed
• 1/3 cup pistachios
• 1/3 cup blanched almonds, coarsely chopped
• 1/3 cup dried cranberries
• 1/4 cup dried apricots, finely chopped
• 2 tbsp chopped fresh parsley

Preparation:

1. Place the saffron in 1/4 cup hot water and let steep for 15 minutes. Meanwhile, combine 2 cups of water, sugar, and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrots, reduce the heat to medium-low, and simmer for about 4 minutes. Drain and transfer the contents to a bowl; set aside.
2. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the onion, cinnamon stick, cardamom, allspice, cumin, and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes.
3. Add the rice and 3/4 teaspoon of salt and stir to coat. Add 3 cups of water, increase the heat to medium-high, and simmer until the water is mostly absorbed by the rice, about 4 minutes. Cover the pan with foil and a lid, reduce the heat to low, and simmer until the water is completely absorbed, about 12 minutes. Remove from the heat and let sit for 5 minutes.
4. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and toast until light golden brown, about 1 minute. Remove from heat and stir in the dried cranberries and apricots, along with 1 tablespoon saffron water; stir to combine, then transfer to a bowl and set aside for topping.
5. Uncover the rice and fluff it with a fork; discard the cinnamon stick and cardamom pods. Transfer half the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon of butter, and the reserved orange zest and carrot to the rice in the pan and stir gently. Add the yellow rice to the white rice and stir gently, then sprinkle with the pistachio and parsley mixture.