- 3 1/2 cups uncooked basmati rice
- 1 cup (50 g) dried sliced orange zest or 100 g fresh sliced orange zest
- 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
- 1/2 teaspoon ground cardamom
- 2 teaspoons rosewater (you can find it at any Iranian store)
- vegetable oil
Dried orange zest:
In a large non-stick frying pan, heat 4 tablespoons oil over medium heat. Add carrots and sauté for 18-20 minutes. Set aside.
Place orange zest strips in a small pot. Pour 2 1/2 cups water over and bring to a boil. Drain the water. Return orange zest to the pot. Repeat this step 2 more times to take away any bitter flavour that may be present. Drain and transfer to a pot.
Add sugar, carrots, 1-cup water and rosewater to the pot. Cook covered over medium heat for 5 minutes.
Add cardamom and 3/4 teaspoon ground saffron, and cook covered until tender, about 12-15 minutes.
Remove from the heat. Add almonds and pistachios, and mix well. Set the mixture aside.
Meanwhile cook the rice (click for <a href="https://www.cookingandcooking.com/recipe.php?recname=Persian-Rice"\" class="linkInLine" target="_blank">Persian Rice</a> recipe). When rice is ready, in a large bowl mix 2-3 cups of cooked rice with the carrot mixture and set aside.
To serve, place a layer of rice on a serving dish then a layer of mixed rice. Repeat the layers until all the rice and mixed rice are finished.
Serve with <a href="https://www.cookingandcooking.com/recipe.php?recname=Cooked-Chicken"\" class="linkInLine" target="_blank">Cooked Chicken</a> or <a href="https://www.cookingandcooking.com/recipe.php?recname=Persian-Lamb-Shanks"\" class="linkInLine" target="_blank">Persian Lamb Shanks</a>.