Step 1

In a small microwave-safe bowl, combine the saffron with 2 ⅔ cups water. Microwave on high until the water has taken on a yellow hue, about 1 minute; set aside.

Step 2

In a 12-inch skillet over medium, melt the butter. Add the onions and 1 teaspoon salt, then cook, stirring occasionally, until softened and light golden brown, 10 to 12 minutes. Stir in the rice, cumin, cardamom, 1/2 teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the grains are lightly browned and no longer translucent, 4 to 7 minutes. Stir in the saffron water, the carrots and cranberries. Bring to a boil over medium-high, then cover, reduce to low, and cook until the rice has absorbed the liquid and the carrots are tender, 25 to 30 minutes.

Step 3

Fluff the rice with a fork, then stir in the orange zest and ¼ cup of pistachios. Taste and season with salt and pepper. Transfer to a shallow bowl and sprinkle with the remaining ¼ cup pistachios.