Grate peel of the orange using a fine grater — use outer orange-colored zest only avoiding white pith beneath which is bitter — set grated peel aside.

Squeeze juice from the orange and set aside separately.

Finely chop white onion — roughly chop pistachios, dried cranberries, and almonds into smaller pieces — set all prepared ingredients within easy reach before beginning to cook.

Rinse basmati rice thoroughly in cold water several times until water runs clear to remove excess surface starch for fluffier more separate grains.

Cook rinsed basmati rice according to package directions until fully cooked fluffy and every grain is separate — allow to cool slightly before using.

Heat a generous layer of neutral cooking oil in a large wide skillet or wok over medium-high heat.

Add grated orange peel to hot oil and fry for 3 minutes stirring frequently until peel is softened fragrant and beginning to turn golden at the edges.

Add roughly chopped pistachios, roughly chopped dried cranberries, almonds, goji berries, and finely chopped white onion to the pan with the fried orange peel.

Stir everything together and fry for 5 minutes stirring regularly until onion is softened and translucent, nuts are lightly toasted, and dried fruits are beginning to plump slightly.

Pour agave syrup over the nut and fruit mixture and squeeze the prepared fresh orange juice directly into the pan.

Stir to combine everything with the syrup and juice and cook over medium heat for 3 minutes stirring occasionally until agave and orange juice reduce and create a sticky glossy caramelized coating over all fruits and nuts — do not over-caramelize.

While fruit and nut mixture caramelizes crush saffron threads gently in a small mortar and pestle until broken down into fine powder or coarse crumble — or use already ground saffron.

Place crushed saffron in a small bowl and add 5 tablespoons of warm water — not boiling — stir gently and allow to dissolve and infuse for 2–3 minutes until water turns deep golden-orange color.

Add approximately half of the cooked basmati rice to the pan with the caramelized fruit and nut mixture.

Pour saffron water evenly over the rice and fruit mixture.

Add salt and stir everything together gently until saffron water is evenly distributed and rice takes on a golden hue.

Taste and adjust salt if needed.

To serve plate in three distinct layers for most visually striking presentation — first place a clean mound of plain white cooked rice as the base, second spoon golden jewel-studded saffron rice generously over the white rice, third scatter dried cornflowers over the surface as the finishing garnish.

Serve immediately while warm.