The almost floral aroma of this rice while cooking builds the anticipation, and the dish does not disappoint.

2 T butter, divided

1 pinch saffron

1 carrot, grated

Zest of ½ an orange

1 small onion, minced

1 cinnamon Stick

3 cardamom pods

Pinch of allspice

½ t cumin

¾ C brown rice

2C chicken broth

¾ C white rice

¼ C pistachios, chopped coarsely

¼ C almonds, chopped coarsely

¼ C dried cranberries

¼ C dried apricots, chopped

2T chopped parsley

Combine 1T butter, saffron, carrot, orange zest, onion, cinnamon, cardamom, allspice, cumin and brown rice in a rice cooker.  Add 1 cup of the broth and half a cup of water.  Cook on the brown rice setting for 40 minutes or until the display reads 25 minutes until done.  Add white rice, 1 cup of broth and ½ a cup of water and change the setting to white rice.  Cook until done.  In a small saucepan, combine butter and nuts.  Cook over medium heat for 5 minutes.  Add the fruit and cook a few more minutes.  When the rice is done, fold in the fruit/nut mixture and the parsley.