Shirin Polo (Persian Orange Rice)

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Yield: Serves 6

Measures

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 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.

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 Cooked Chicken or Persian Lamb Shanks.

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