Drain off soaking water and rinse rice. Par-boil: Place in saucepan and cover with water 1” above rice. Bring to a boil, reduce to a simmer and cook until al dente, 20 minutes. Strain and set aside.
Using a vegetable peeler, peel the rind off of the orange, leaving behind as much of the white pith as possible. Slice peel into thin strips.
In a mortar and pestle, combine saffron threads with a generous pinch of salt. Grind until it turns into a powder. Place saffron powder in a small bowl and mix with 2 tsp. hot (not boiling) water. Set aside.
In a large heavy bottomed saucepan, heat olive oil on a medium heat. Add onions and saute until translucent, about 5 minutes.
Add carrots and stir. Cook 5 minutes.
Add cinnamon, cardamom and coriander and stir to coat, cooking 1 minute until toasty and fragrant.
Add orange peel, cherries, and raisins. Stir to combine.
Add par-boiled rice, 2 cups water, and saffron mixture. Gently stir. Cover with a lid, bring to a boil, reduce to a simmer and cook until rice is tender and water is absorbed, 30-40 minutes.
While the rice is cooking, toast nuts in a 300 degree F oven or dry skillet. Roughly chop.
When rice is cooked, stir in 3/4’s of the nuts, pomegranate seeds and mint, reserving some for garnish. Serve on a large platter topped off with remaining nuts, mint and pomegranate seeds.