Adapted from a recipe from Sandra Valvassori. Usually I halve this recipe. I made this Persian-style saffron-laced rice dish and served it with a beef stew. It’s beautiful with contrasting textures and flavours. I found matchstick carrots in my local supermarket. Use a good quality basmati rice – Tilda is widely available in supermarkets. To toast almonds and pistachios in medium skillet on medium-low heat until the nuts are golden for about 5 minutes. The authentic berries are Persian barberries – I substitute similar cranberries.

2 cups basmati rice
½ cup golden raisins
½ cup dried cranberries or barberries
1 tsp saffron threads, crushed and steeped in 3 tbsp of hot water
2 tbsp butter
1 medium onion, chopped
2 medium carrots, peeled and cut into 2-inch long matchsticks
Peel of 1 orange, finely cut in strips
½ tsp cinnamon
1 tsp ground cardamom
½ tsp ground cumin
3 cups boiling water
1 tsp kosher salt
½ cup slivered almonds, toasted 
½ cup shelled pistachios, toasted 
Seeds of 1 pomegranate for garnish (optional)

Rinse rice with cold water in a fine sieve for about 1 to 2 minutes. Drain well.

Add raisins and cranberries to a small bowl; cover with hot water for 10 to 15 minutes. Drain.

Melt butter in a large skillet or big wok over medium heat. Add onion; cook, stirring occasionally, until onion starts to soften, about 4 to 5 minutes. Stir in carrots and orange peel; cook for 2 minutes more, stirring occasionally. 

Add drained rice to the pan along with the cardamom, cinnamon and cumin. Pour in boiling water  (or very hot water) and kosher salt. Bring to a boil, give everything a last stir and cover tightly. Reduce heat to low; simmer for 15 minutes. Remove from heat, leaving the pan tightly covered; let sit for another 15 minutes. Stir in raisins and cranberries.

Uncover rice and drizzle the saffron water over the top. Gently fluff and stir rice so the saffron tints some of the rice grains but not all turn yellow. Transfer to a large serving platter and garnish with  almonds, pistachios and pomegranate seeds, if using.

Makes 6 to 8 servings.