Finely dice the onion.

Sauté the diced onion in a large pot until golden.

Remove pits from dates and dice them.

Sauté the reshteh noodles in butter in another pot until golden, being careful not to burn them.

Prepare basmati rice.

Add the reshteh noodles when you add rice to the water.

Add butter, turmeric, and cinnamon to the golden onion and stir.

Add dates and raisins to the onion mixture and stir.

Add orange peel and season with salt and pepper.

Add butter if the mixture seems dry.

Place canola oil and water in the bottom of the rice/reshteh pot.

Add a layer of rice/reshteh noodles to the pot.

Sprinkle with advieh spice (or bouillon).

Place half of the date-raisin-orange-peel-onion mixture on top.

Repeat with another layer of rice/reshteh noodles and the remainder of the date-onion mixture.

End the layering with the rice-reshteh noodles.

Make 5 holes in the rice with the end of a spatula.

Cook covered on high for 10 minutes.

Grind the saffron and dissolve in hot water.

Add butter to the saffron mixture and pour over the rice.

Cover the top of the pot with a towel and the lid.

Steam rice on low for one hour.

Place the rice in a dish and sprinkle with almonds and pistachios.

Serve the tadigh (crunchy rice from the bottom of the pot) in a separate dish.