Step 1: Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak it in warm salted water for 30 minutes, then drain.

Step 2: Parboil the Rice

In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook for 5–7 minutes, or until the grains are slightly tender but not fully cooked. Drain and set aside.

Step 3: Prepare the Toppings

• In a small pan, melt 1 tablespoon butter and sauté the barberries with 1 tablespoon sugar for 2 minutes. Set aside.

• In the same pan, lightly toast the apricots, raisins, almonds, and pistachios for a few minutes until fragrant.

Step 4: Infuse with Saffron

In a small bowl, soak saffron threads in 2 tablespoons warm water for at least 10 minutes. This enhances both the color and aroma.

Step 5: Layer the Rice for a Golden Tahdig

1. In a large pot, heat 2 tablespoons butter or ghee over medium heat.

2. Spread a thin layer of rice at the bottom (this will form the crispy tahdig crust).

3. Layer the remaining rice on top, alternating with saffron water and half the dried fruit mixture.

4. Cover the pot with a clean towel and lid, reducing heat to low. Let the rice steam for 30–40 minutes to develop a crispy golden crust.

Step 6: Assemble and Serve

Gently fluff the rice with a fork and transfer to a serving dish. Garnish with the remaining toasted nuts, barberries, and orange zest. Serve warm and enjoy!