With an influence coming from Persia, this Saffron and Orange Wheat Berries with Pomegranate uses wheat berries instead of basmati rice. Adapted from An Edible Mosaic.
In a medium sauce pan over medium heat toast the pine nuts until golden brown and fragrant. Set aside and toss with a pinch of kosher salt.
Heat the oil in the same pan over medium heat and add the onion and garlic. Cook until translucent and then add the wheat berries and carrot. Cook for several minutes more, stirring occasionally. Next add a large strip of the orange zest, saffron, cumin, cinnamon, cranberries, raisins and half of the toasted pine nuts. Stirring and cook for another 2 minutes.
Add the chicken broth, bring to a boil, cover with lid and cook on low for 15 minutes. Place the frozen peas in a small bowl and cover with hot water. Set aside.
When done cooking, keep lid on and allow to rest and absorb any liquid for 10 minutes. Remove the large strip of orange zest. Fluff with fork and serve topped with fresh orange zest, pomegranate arils, cilantro, peas and pistachios.