Shirin Polow, Persian Orange Rice
Yield: Serves 6-8
- 3 1/2 cups uncooked basmati rice (I used this brand: Saleem Caravan, Super Golden Basmati Rice)
- 1 cup (50 g) dried sliced orange zest or 100 g fresh sliced orange zest, you can find the dried one in Persian stores
- 4 cups (280 g) matchstick carrots
- 1/2 cup unsalted almonds, slivered
- 1/2 cup pistachios, slivered
- 1/2 cup sugar
- 3/4 teaspoon ground saffron
- 1 teaspoon rosewater, optional (you can find it at any Iranian store)
- vegetable oil
Dried orange zest:
In a large non-stick frying pan, heat 4 tablespoons of oil over medium heat. Add carrots and saute for 10 minutes. Set aside.
Place the dried orange zest in a small pot. Pour 2 1/2 cups water over them and bring to a boil. Use a colander and drain out the water. Return orange zest to the pot. Pour water and bring to a boil. Drain again. Repeat 3 times to take away any bitter flavour that may be present. Then drain and set aside.
Place orange zest, sugar, carrots, 1 cup water and rosewater in a pot. Cover the pot and cook over medium heat for 5 minutes. Then add 3/4 teaspoon ground saffron and cook covered until tender (about 10-15 minutes), stirring occasionally. Remove from the heat. Add almonds and pistachios, and mix well. Set the mixture aside.
Meanwhile cook the rice (click for Persian Rice recipe). When rice is ready, in a large bowl mix 2-3 cups of cooked rice with the carrot mixture and set aside.
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