Persian Jeweled Rice

Rinse the basmati rice in several changes of cold water until the water runs clear. Drain well before cooking.

In a small bowl, combine the saffron threads with hot water. Let it steep for at least 10-15 minutes to release its color and flavor.

In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5-8 minutes.

Stir in the cinnamon, cardamom, cumin, and turmeric. Cook for 1 minute more until fragrant, stirring constantly to prevent burning.

Add the drained rice to the pot with the onions and spices. Stir gently to coat the grains.

Pour in the water and salt. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 30 minutes, or until the liquid is absorbed and the rice is tender.

Place the julienned orange peel, sugar, and water in a saucepan. Bring to a boil, then add the carrots. Simmer until the carrots are tender. Add this mixture to the rice along with the dried cranberries, golden raisins, and saffron water.

Once cooked, remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to steam further.

In a small pan, dry roast the slivered almonds and pistachios. Toast them gently, stirring frequently, until lightly golden and fragrant. Remove from the pan and set aside.

Sprinkle the toasted nuts over the rice, give it a gentle mix, then transfer to a serving platter.

Garnish with chiffonade mint and chopped Italian parsley.