یک /yek/ ١ 1. Sprinkle the saffron into 1/4 cup (60 ml) hot water. Let it sit for 15 minutes.
دو /do/ ۲ 2. Bring 2 cups (480 ml) water and sugar to boil over medium-high heat.
سه /se/ ۳ 3. Stir in the zest and carrots, reduce to medium-low and simmer 10-15 minutes.
چهار /cha:ha:r/ ۴ 4. Drain and let cool.
پنج /panj/ ۵ 5. Heat the oil in a saucepan over medium heat and sautée the onions about 5 minutes.
شش /shesh/ ۶ 6. Stir in the saffron and other herbs for about 30 seconds.
هفت /haft/ ۷ 7. Stir in the rice and cook for 3 minutes.
هشت /hasht/ ۸ 8. Stir in the rest of the water and bring to simmer.
نه /noh/ ۹ 9. Reduce the heat to low, cover, and simmer until the liquid is absorbed, about 18 minutes.
ده /dah/ ۱۰ 10. Remove pot and sprinkle the carrots, orange zest, currants, cranberries over the rice.
یازده /ya:zdah ۱۱ 11. Cover and let it set for 10 minutes.
دوازده /dava:zdah ۱۲ 12. Add the apricots and nuts, fluff gently with a fork, sprinkle with parsley.