Ingredients
- 1 tsp. loosely-packed saffron (Order Here)
- 3 cups long-grain white basmati rice
- 2 large oranges, preferably organic
- 2 tbsp. salt, divided
- 1 cup whole dried barberries
- 1/4 cup orange blossom water, divided
- 1/3 cup granulated sugar, divided
- 1/2 cup sliced raw almonds, toasted
- 2 tbsp. oil, butter, or ghee
- 2 tsp. Freshly ground cardamom
- 1/2 cup golden or green raisins
- 1/2 cup chopped raw pistachios, toasted
- One 4-inch whole cinnamon stick
- 2-3 large carrots, peeled and cut into julienned
Instruction
- Wash the rice in a big bowl of water by swishing with your fingers, draining the water, and repeating the process until the water is clear, which should take around five times. Once more, cover with water, add 2 teaspoons of salt and soak for 2 hours. Drain using a fine-mesh strainer, then set aside.
- Boil some water in a small pot. Use a vegetable peeler to remove the oranges' thick rind strips and some white pith. Cut these strips crosswise into incredibly thin slivers. Drop the slivers into the water once it has boiled for one minute. With cold water, drain and rinse. Place aside.
- Remove any stalks or dirt to clean the barberries. Put them in a strainer placed inside a basin. Pour cold water over the top, then rest for 20 minutes. To remove any last bits of sand, remove the sieve from the bowl and quickly wash it under cold water. Place aside.
- Crush the saffron threads and a few pinches of sugar in a mortar and pestle until powder. Add 3 tablespoons of orange blossom water, then mix well.
- In a large (12-inch or larger) pan, heat 1 tablespoon of oil over medium heat. Add the pistachios and almonds and sauté for approximately a minute. Add the raisins and combine them with the nuts in the pan. Fill a basin with the mixture, then set it aside.
- In the same pan, combine 1 tbsp sugar, tbsp of the saffron-orange blossom water mixture, and 1 tablespoon oil over moderate flame. Add the orange peel and carrots, and cook for 2 minutes. Add the cinnamon stick, remaining sugar, cardamom, saffron, and orange blossom water combination, and sauté for one minute. Add 1 cup of water, boil over high heat, then decrease the heat to medium and cook for about 10 minutes, or until the carrots form in a light caramelization and the liquid has reduced to a syrup. Drain the orange peel and carrots, reserving the syrup.
- Bring 10 cups of water to a boil in a big heavy-bottomed saucepan with a lid. Add the rice and the remaining 1 tablespoon of unflavored orange blossom water to the saucepan after adding the remaining 2 teaspoons of salt. Rapidly boil the rice for 6 to 10 minutes or until it has risen to the surface and is tender to the touch. The rice drained into a sizable fine-mesh sieve, rinsed in cold water, and poured into a basin.
- To prevent steam from escaping, tightly cover the pot with a clean dishcloth. Cook on low heat for 20 minutes.
- On a serving tray, put the rice, the caramelized carrot mixture, and the barberry/nut mixture, and serve.
Nutritional Information
Per Serving
|
Calories |
376 kcal |
Total Fat |
9 g |
|
Sodium |
876 mg |
Carbohydrates |
6 g |
|
Protein |
32 g |
Calcium |
29 mg |
|
Cholesterol |
76 mg |
Iron |
7 mg |
|
Vitamin A |
786IU |
Vitamin C |
45 mg |
