Jeweled Rice

Place rice in a fine-mesh sieve and rinse under cold water until water runs clear.

Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water.

Spread rice on another rimmed baking sheet; let cool.

Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use).

Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar.

Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).

Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes.

Drain and set aside.

Place saffron in another small bowl and add 1/4 cup hot water; set aside.

Heat butter and 1 tablespoon oil in a large skillet over medium heat.

Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes.

Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture.

Cook, stirring constantly, until fragrant, about 1 minute.

Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes.

Stir in reserved nuts and orange zest and carrot mixture; season with salt.

Set fruit and nut mixture aside.

Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat.

Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly.

Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).

Drizzle remaining saffron mixture over rice.

Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.

Cook until pot begins to steam, 5-8 minutes.

Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.

Scoop rice into a wide serving bowl, breaking bottom crust into pieces.

DO AHEAD: Fruit and nut mixture can be made 2 days ahead.

Cover fruit and nut mixture and remaining saffron mixture separately and chill.