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The evening before, soak the orange peel in cool water overnight. Drain and replace with fresh water in the morning.
On the day, bloom the ground saffron by sprinkling it over ice cubes and set aside.
Cut the meat into 3cm cubes. Finely chop the onion and garlic.
Wash the barberries in a sieve.
Sear the lamb pieces in 4 tbsp vegetable oil until golden brown. Remove from the pan.
Caramelise the onion in the same oil for about 15 minutes, then add garlic and fry for a few more minutes.
Return the meat to the pan, add tomato paste and spices, and combine well.
Add 470ml of freshly boiled water, season with salt, and let simmer for 1h 15min.
Caramelise the orange peel in a mixture of sugar and water for 5 minutes.
Bring a pot of water to boil, dissolve 2 tbsp salt, and wash the rice to remove starch.
Parboil the rice until soft on the outside but still firm in the center, then drain and rinse with cold water.
In a non-stick pot, layer the rice with saffron water and steam for 50 to 55 minutes.
After the stew has simmered, add butter, almonds, pistachios, caramelised orange peel, barberries, saffron water, and rose water.
Combine the rice and sauce, serving with garnishes of saffron rice, dried rose petals, almonds, and pistachios.