Heat oil in a good nonstick pot and sauté onions until golden
Add nuts and dried fruits, stir, then mix in orange zest, juice, turmeric, and salt
Add rice and water, stir, and bring to a boil uncovered
When water is level with the rice, cover and simmer on low
For plain rice: cook 15 minutes, fluff, and serve
For crispy tahdig: let it cook 45 minutes for a golden crust
Flip the pot onto a plate to reveal the jeweled rice and crunchy bottom
Serve with fresh herbs
