Pat the hens dry with paper towel and set them on a cooling rack set inside a large baking sheet. Liberally salt all sides and inside the cavity of each hen. Transfer the hens to the fridge and let cure for 24 hours. This process seasons hens and draws the moisture from the skin so it will crisp up when it hits the heat.

Preheat the oven to 425°F.

Whisk the olive oil, pomegranate molasses and pepper together in a small bowl. Using a pastry brush, brush all sides of the hens.

Place the hens on an oiled baking sheet and transfer to the oven. Bake for 10 minutes, then lower the heat to 375°F. Bake for another 15 minutes, then remove from the oven and brush with additional pomegranate molasses. Return the hens to the oven and bake for another 15 minutes or until the internal temperature reaches 165°F and the juices run clear. Brush the hens once more with pomegranate molasses and tent with foil. Let sit for 10 minutes before carving.

Place the rice in a large bowl and cover with cold water. Add 1 teaspoon of the salt and let sit for 2 hours. Drain and rinse the rice and set aside.

Place the saffron in a small bowl and pour the boiling water over top. Let steep for at least 30 minutes.

Fill a medium-sized pot with water and bring to a boil. Add the remaining salt (I know it seems like a lot but trust me) and the rice and cook for 6-10 minutes or until the rice is al dente. Drain and rinse the rice and set aside. Rinse the pot and return it to the heat.

Add the oil to the pot and heat until shimmering. Lower the heat and add the rice. Poke holes in the surface of the rice using the back of a spoon. Place the small bowl of saffron-infused water on top of the rice. Just nestle it in there, don't pour it in. Wrap a kitchen towel around the base of the lid of the pot and place it on top. The towel will trap the steam. Make sure the towel isn't touching any part of the cooking element. Let the rice steam for 20 minutes.

While the rice is steaming, remove the zest from half of the orange using a vegetable peeler. Place a small pot of water over high heat and bring to a boil. Add the orange peel and boil for 1 minute. Using a slotted spoon remove the peel from the water and transfer to a cutting board to cool slightly. Cut the peel into thin matchsticks and set aside.

Pour a quarter-sized amount of oil in a large skillet. Heat until shimmering, then add the orange peel, carrots, apricots, almonds and pistachios. Sauté until slightly softened. Remove from the heat and set aside.

Remove the bowl of saffron-infused water from the rice. Strain the water into a bowl and add about a 1/2 cup of the steamed rice. Using a fork, toss the rice until it turns a bright yellow. Add the rice back into the large pot of rice along with the apricot mixture, fresh dill and half of the pomegranate arils. Toss to incorporate and transfer to a large platter.

Garnish the rice with the remaining pomegranate arils and additional fresh dill. Serve immediately.