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

In a pan, melt butter or ghee and sauté onions until caramelized. Add carrots, orange zest, dried fruits, nuts, cinnamon, and cardamom. Cook for 3–4 minutes.

Boil water in a large pot, drain soaked rice, and parboil for 5–7 minutes. Drain again.

In the same pot, melt more butter and add a layer of rice for the crust (tahdig). Alternate layers of rice and the fruit-nut mixture.

Dissolve saffron in 1 tablespoon hot water and drizzle on top.

Cover with a towel-wrapped lid and steam on low for 30–45 minutes.

Fluff rice gently and garnish with more pistachios and saffron before serving.