Rinse the basmati rice in cold water 4-5 times until the water runs clear, then soak in cold salted water for 30 minutes and drain well.

Bloom the saffron threads in 3 tablespoons of hot water and set aside for at least 10 minutes to develop colour and flavour.

Heat 2 tablespoons of oil in a large frying pan over medium heat, add the sliced onion and cook for 8-10 minutes until golden and caramelised.

Add the cranberries, apricots, raisins, and orange zest to the pan with the onions, cook for 2 minutes, then stir in the cinnamon, cardamom, and cumin.

Bring 750ml of salted water to a boil in a large non-stick pot, add the drained rice, and parboil for 5-6 minutes until the grains are soft on the outside but still firm in the centre.

Drain the rice and rinse briefly with lukewarm water to stop the cooking process.

In the same pot, heat the remaining 2 tablespoons of oil over medium-low heat, then layer half the parboiled rice on the bottom, pressing gently.

Spread the dried fruit and onion mixture over the rice, drizzle with half the saffron water and honey, then top with the remaining rice in a mound shape.

Poke 5-6 holes through the rice with the handle of a wooden spoon to allow steam to escape, then drizzle the remaining saffron water over the top.

Cover the pot with a clean tea towel under the lid to absorb moisture, and cook on low heat for 35-40 minutes until the bottom forms a golden crust.

Toast the almonds and pistachios in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.

Remove the pot from heat and let it rest covered for 5 minutes, then gently fluff the rice and transfer to a serving platter.

Scatter the toasted nuts over the rice, garnish with fresh mint leaves, and serve the golden crispy bottom crust (tahdig) alongside or on top.