Rinse basmati rice under cold water until clear, then soak in salted water for 30 minutes.

Bring a large pot of water to a boil. Cook rice until al dente, then drain and set aside.

In a large pan, melt 1 tablespoon butter and toast the almonds and pistachios. Remove and set aside.

In the same pan, caramelize the onions until golden brown. Add dried apricots, raisins, cranberries, and candied orange peel. Sauté for 2–3 minutes until fruits plump.

Steep saffron threads in 2 tablespoons hot water for 5–10 minutes. Pour over a portion of the cooked rice and stir to color it.

In a heavy-bottomed pot, melt 2 tablespoons butter or ghee. Layer the rice: start with white rice, then saffron rice, then fruit and nut mixture. Repeat.

Cover the pot with a kitchen towel under the lid and steam on low heat for 25 minutes.

Gently fluff before serving and garnish with reserved nuts and fruits.