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1
Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes.
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2
Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil.
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3
Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes.
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4
Drain and transfer to a bowl; set aside.
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5
Heat 2 tablespoons butter in a large pot over medium heat.
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6
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.
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7
Add the rice and 3/4 teaspoon salt and stir to coat.
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8
Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes.
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9
Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes.
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10
Remove from the heat and let stand 5 minutes.
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11
Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat.
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12
Add the pistachios and almonds and cook until just lightly golden, about 1 minute.
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13
Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
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14
Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods.
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15
Transfer about half of the rice to a serving bowl.
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16
Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently.
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17
Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
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18
Photograph by Con Poulos
