Javaher Polo, Saffron Rice with Candied Orange Peel, Carrots, Barberries and Nuts

What you need

• 400 g (2 cups) basmati rice, rinsed until the water runs clear
• 2 tbsp salt, for the boiling water
• 1/2 tsp saffron, threads, ground to a powder
• 2 (2) oranges, peel only, cut into thin matchsticks
• 2 (2) carrots, peeled and cut into thin matchsticks
• 80 g (1/3 cup) sugar
• 30 g (1 oz) barberries, rinsed and soaked in cold water for 10 min
• 50 g (1/3 cup) slivered almonds
• 50 g (1/3 cup) slivered pistachios
• 80 g (6 tbsp) butter, divided

Method

Restated from the original video

1. 1

   Soak the rinsed rice in plenty of cold water for 30 min, then drain.

2. 2

   Stir the ground saffron into 3 tbsp of hot water and leave it to steep.

3. 3

   Peel the oranges with a vegetable peeler, scrape off any white pith, and cut the strips into thin matchsticks about 3 cm (1 1/4 in) long.

4. 4

   Boil the orange peel in water for 5 min, drain and rinse under cold water. Repeat once to remove the bitterness.

5. 5

   Put the peel, carrots, sugar, 1 tbsp of the saffron water and 120 ml of water in a small pot. Simmer for 8-10 min until the peel turns soft and translucent and the liquid reduces to a thin glaze.

6. 6

   Lift the peel and carrots out with a slotted spoon and set them aside. Keep the pan liquid.

7. 7

   Melt 1 tbsp of the butter in a small pan over medium-low heat. Drain the barberries, add them with 1 tbsp of the pan liquid and stir for 1-2 min until plump and glossy. Set aside.

8. 8

   Toast the almonds and pistachios in a dry pan over medium-low heat for 2-3 min until fragrant, then set aside.

9. 9

   Bring 3 l of water to a boil in a large non-stick pot and add the salt. Add the drained rice and boil for 5-7 min until the grains are soft outside but still firm in the middle. Drain and rinse briefly with lukewarm water.

10. 10

    Wipe the pot dry. Melt 3 tbsp of the butter in it with 3 tbsp of water over medium heat, then spoon in the rice and pile it into a mound.

11. 11

    Poke 5-6 holes down to the bottom with the handle of a wooden spoon. Drizzle the rest of the melted butter over the top.

12. 12

    Wrap the lid in a clean tea towel and cover the pot. Cook over medium heat for 5 min, then turn the heat to the lowest setting and steam for 40-45 min.

13. 13

    Take the pot off the heat and leave it covered for 5 min. Mix 2-3 large spoonfuls of rice with the remaining saffron water.

14. 14

    Spoon the plain rice onto a platter, top with the saffron rice, then scatter over the peel, carrots, barberries, almonds and pistachios. Drizzle with any leftover pan liquid.

15. 15

    Break the crisp golden crust from the bottom of the pot into pieces and serve it alongside.

Imported from butfirstchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.