Jewel Pilaf

Add 1 tablespoon of butter to a pan; add pistachios and almonds and sauté for 3 minutes. Add the raisins and sauté for another 1–2 minutes, then remove from heat and set aside.

Mix 3 tbsp of orange juice with sugar and crushed saffron.

Add the remaining 1 tablespoon of butter to the pan; add 2 tablespoons of sugar. Add pre-boiled orange peels and carrots. Pour in the saffron-orange juice, cardamom, and cinnamon stick. Add 1 cup of water and cook for 5 minutes; set aside the remaining liquid for later use in the rice.

In a pot, add 2 cups of hot water and Mahmood Basmati rice; season with salt. Cover and cook for 10 minutes.

Once the rice is cooked, drain the remaining water; add the orange juice and sauté liquid to the pot. Add the sautéed carrots and orange peels, cover with a towel under the lid, and cook on low heat for another 10 minutes.

Combine the rice with the sautéed mixture and serve.