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1
Roast pistachios at 350 degrees for 4 minutes.
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2
Let cool and chop coarsely.
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3
Toast almonds golden brown at 350 degrees for 5-8 minutes.
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4
Rinse rice in sieve until water runs clear to remove excess starch.
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5
Cook rice in boiling water 6-7 minutes stirring occasionally until rice has lengthened, but is still firm.
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6
Rinse rice and let cool.
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7
Boil 1 cup water & sugar in medium saucepan.
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8
When sugar is dissolved, add orange zest and carrots.
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9
Reduce heat and simmer, stirring occasionally until carrots are tender 15-20 minutes.
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10
Drain carrots & zest, discarding syrup.
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11
Soak raisins and barberries in hot water for 10 minutes.
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12
Drain.
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13
Soak saffron in 1/4 cup hot water.
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14
Heat butter and 1 Tbl oil on medium heat in large skillet.
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15
Add onion and salt & cook 8-10 minutes until onions are soft and just beginning to brown.
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16
Add cardamom, cumin, tumeric and 1 Tbl of saffron mix.
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17
Cook approximately 1 minute until fragrant.
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18
Turn heat to low.
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19
Add barberries and raisins and cook about 3 minutes stirring frequently.
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20
Stir in nuts, orange/carrot mix and season with salt.
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21
In a large wide heavy pot, heat 3 Tbl oil on medium heat.
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22
Add half the rice; spread evenly.
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23
Evenly spread fruit/ nut/onion mix on top.
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24
Evenly spread remaining rice on top of that.
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25
Poke 4-5 holes with wooden spoon handle to the bottom of the pot.
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26
This will help steam escape and food cook more evenly.
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27
Drizzle remaining saffron mix over rice.
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28
Place a clean linen towel over pot and cover with tight fitting lid.
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29
Tie loose ends of the towel with a rubber-band,masking tape, or another method to the top of the lid, so it doesn't come near the stove top.
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30
Cook 5-8 minutes, until steam emerges.
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31
Reduce heat to low and cook 30-40 minutes without stirring until rice is tender.
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32
Bottom layer of rice will be brown and crisp.
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33
Place in large serving bowl, breaking crust into pieces.
