Place the sliced orange zest in a small pan, cover with water, and bring to a gentle boil for 2 minutes to remove bitterness. Drain and repeat one more time. This step ensures the final dish tastes fragrant rather than sharp.

Return the blanched zest to the pan with 3 tbsp sugar and a splash of water. Simmer until glossy and lightly syruped. Set aside to cool before moving to the next component.

Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes. This helps the rice cook long and separate without clumping.

Bring a large pan of salted water to a rolling boil. Drain the soaked rice and add it to the pot. Cook for 5 to 6 minutes until the grains are elongated but still firm at the centre. Drain and set aside, ready for layering.

In a small pan, melt the butter with a little oil, then add almonds, pistachios and sultanas. Warm them through for 1 minute. Sprinkle in cinnamon, cardamom and turmeric. Stir gently to coat before combining with the candied orange peel.

In a large non stick pot, drizzle a thin layer of oil. Add a small handful of rice to create a protective base that helps form a crisp bottom layer. Spoon some saffron water over the rice for colour. Transition to the next layer.

Spoon half of the nut and peel mixture over the rice base. Top with another layer of rice, followed by more saffron water. Repeat the layering, finishing with a final layer of rice.

Cover the lid with a clean cloth to catch excess moisture and place it firmly on the pot. Steam the rice over very low heat for 35 to 40 minutes. The gentle heat creates a fluffy texture and forms the prized crispy tahdig underneath.

Once the rice is done, gently lift the lid and fluff the top layers with a fork. Spoon a little more saffron water across the surface for colour variation. Transition to serving.

Pile the rice onto a serving platter, making sure the candied peel and nuts are evenly distributed. If you wish, gently release the tahdig and place it on the side of the dish. Serve alongside roasted chicken or lamb. A sprinkle of extra pistachios adds colour and fragrance.