Method

1. 1

   Place saffron in a small glass with ¼ cup hot water. Cover and set aside.

2. 2

   Remove orange zest with a peeler, making sure not to remove the white pith. Cut zest into juliennes and place them in a casserole with 2 cups water. Bring to a boil for 5 minutes. Rince juliennes in a colander under fresh water. Drain and set aside.

3. 3

   Place rice in a large bowl, cover with water to wash. Drain and repeat 2-3 times until the water becomes clear. This makes for a lighter rice. Let drain in the colander for 15 minutes.

4. 4

   Meanwhile, heat a casserole on medium heat. Put oil, cardamom and cinnamon in the casserole.
   

   Simmer until spices begin to brown. Incorporate chopped onions and cook until golden, 3-4 minutes, mixing occasionally.

5. 5

   Add carrots, orange zest, salt and pepper, mix well. Let cook for 2 minutes then add sugar and 1 cup of water.
   

   Cook for 10 minutes. Add pistachios and almonds. Set aside.

6. 6

   Place rice in a large pot with 2 cups water, salt and bay leaf. Bring to a boil, cover and cook for 12 minutes on medium heat.

7. 7

   Delicately incorporate orange blossom water, carrots and their liquid into the rice, using a wooden spoon so as not to make the rice pasty. Sprinkle the saffron infusion.

8. 8

   Insert the wooden spoon handle into the rice until it touches the bottom of the pot to make a ½-inch hole. Make ten more such holes and insert a lump of butter in each. This allows the formation of a crispy crust at the bottom of the pot. Cover well and cook for 30 minutes on low heat.

9. 9

   Remove the pot from the heat and let rest for 10 minutes before placing the pilaf in a dish. Remove the crust at the bottom of the pan using a spatula and place the crispy, golden pieces on top of the rice.

10. 10

    Garnish with pistachios and rose petals.