Persian Jeweled Rice

Instructions

1. Soak the rice in cold water with salt for 1 hour, then drain. 
2. Boil the orange peel for 2 minutes, then rinse in icy water and drain.
3. Crush the saffron threads with 1 tablespoon of sugar. Stir in 3 tablespoons of orange blossom water and set aside. 
4. Transfer 1 tablespoon of plain orange blossom water to a large skillet. Heat the skillet over medium-high heat, then add 1 tablespoon of sugar, 1 tablespoon of oil, carrots and the orange peel. Sauté for a couple of minutes. Add the orange blossom mixture, remaining orange blossom water and sugar, then stir in 1 cup of water, cinnamon and cardamom. Let all of the ingredients simmer for about 5 minutes until the liquid is syrupy. Drain the carrots and the orange peel and reserve the syrup.
5. In a large pot, bring 7 cups of water to a boil. Add salt and rice, and cook for about 10 minutes or until it is soft on the outside but a little bit hard in the middle. Drain the rice, rinse it in cold water and place it in a bowl. Gently mix in the orange blossom syrup. Spoon some of the rice in the bottom of a large pot and spread it out to cover the bottom. Repeat this action, layering the rice gradually into a pyramid shape. Close the pot and cover the lid with a clean kitchen towel. Let it cook over low heat for 20 minutes. 
6. To serve, top the rice with the carrots, orange peel, cranberries, almonds, pistachios, and raisins.