1. Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak it in warm salted water for 30 minutes.

2. Bring a large pot of salted water to a boil. Add the drained rice and cook for 5–6 minutes until the grains are soft on the outside and firm inside. Drain and rinse with cold water.

3. Crush saffron threads and steep in 2 tablespoons of hot water; let it sit while preparing toppings.

4. In a skillet, melt 2 tablespoons of butter or oil. Caramelize sliced onions over medium-low heat for 20–25 minutes. Remove and set aside.

5. In the same pan, sauté julienned carrots, raisins, and barberries/cranberries individually until plump. Add a sprinkle of sugar to the berries if too tart.

6. In a clean pot, add oil or butter. Add a layer of rice to form the crispy base. Layer the remaining rice, reserving 1⁄2 cup. Mix the reserved rice with saffron water and layer it on top.

7. Cover the pot lid with a towel and steam the rice over low heat for 30–40 minutes.

8. Gently fluff the rice and fold in some toppings. Serve on a platter and garnish with remaining toppings and orange zest.