Select a large heavy-bottomed pot and bring 8 cups of water and salt to a boil, covered. Once boiling, add the rinsed rice and bring it back to a boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
Drain the rice in a colander, rinse with warm water, and set it aside while you prepare the pan for the next stage of cooking.
Add 2 tablespoons of oil to a non-stick pot.
In a small bowl, gently mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron-water and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
Begin by layering a 1/3 of the partially cooked rice and a 1/3 of the carrot mixture until all rice and carrots are layered in the pot. Next, wrap the lid with a clean towel and place it on top of the pot.
Allow the rice to steam over medium-low to medium heat for 45 minutes.
Remove the pan from the heat and allow to rest for 5 minutes.
Select a large serving platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
Arrange the braised chicken around the platter, garnish with pistachios on top and serve.