1. First, prepare your dried orange peels. I highly suggest you watch the video to get the technique. I peel the oranges, use a peeler to peel out a good amount of the pith, and then thinly slice the orange peels; after you do four oranges, spread them out on a baking sheet. Please put the baking sheet in the oven on the lowest setting on your range for 2 hours, then leave them out on the counter overnight.

2.  Next, put two cups of water in a pan. Add your orange peels. Bring to a boil, drain it. Do that three times but do the last round differently.

3. In the last round, in the water and orange peel, add the saffron you’ve crushed with two tablespoons of sugar to break it up. Making like a saffron powder. Let that come to a boil the last and third time. Let it strain.

4. Now you will add two tablespoons to a hot pan. Add your orange peels. Add your pistachios, almonds, and cardamom. Cook on medium-low for 3 minutes. Turn off and set aside. Just enough to have those flavors meld together.

5. Now, your rice. Make sure you have soaked and rinsed your rice. You can watch how to do that here.

6.  To 6 Cups of boiling water, add two teaspoons of salt. Add your rice to the boiling water. Cook for about 5 minutes. Basically “al dente” but for rice.

7. After cooking, drain your rice. In a separate pot cover the bottom with a bit of oil. Add your drained rice into the new pot. Add your orange and nut mixture to the top and side of your rice. I poke holes with the bottom of a wooden spoon to help the steam release. Cover your rice with a paper towl, then put the lid on your pan.

8. Listen, but put it on medium-high for about 3-4 minutes. Then, reduce to medium-low and cook for 20 minutes.