Ingredients:

• 1/4 cup unsalted, shelled raw natural pistachios
• 1/4 cup slivered almonds
• 2 cups basmati rice
• Kosher salt
• 1 orange
• 1/2 cup sugar
• 2 medium carrots, peeled, cut into matchstick-size pieces
•  1/2 cup dried cranberries
• 1/4 cup raisins
• 1/4 teaspoon saffron threads
• 2 tablespoons unsalted butter
• 4 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric

Instructions:

1. Preheat oven to 175°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5–8 minutes; let cool. Set nuts aside.
2. Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6–7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
3. Meanwhile, using a vegetable peeler, remove the zest from the orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15–20 minutes; drain and set aside (discard syrup).
4. Combine barberries and raisins in a small bowl and cover with hot water; let soak for 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
5. Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8–10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
6. Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
7. Heat the remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5–6 holes in rice all the way through to the bottom of the pot (to help release steam and help the rice cook evenly).
8. Drizzle the remaining saffron mixture over the rice. Place a clean kitchen towel over the pot, cover it with a tight-fitting lid, and secure the loose edges of the towel on top of the lid, using a rubber band or masking tape.
9. Cook until pot begins to steam, 5–8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and the bottom layer of rice is browned and crisp, 30–40 minutes.