Iranian
Jeweled Rice
By FBWorld Team
Serves:
8
Ingredients:
3 cups Long-grain White Basmati Rice
2 tbls. Salt, (divided)
2 large Oranges, (preferably organic)
1 cup whole dried Barberries (or chopped unsweetened dried
cranberries)
1 teaspoon loosely-packed Saffron (about 1/2 gram) or
1/2 teaspoon ground Tumeric
1/3 cup granulated Sugar, (divided)
1/4 cup Orange Blossom Water, (divided)
2 tbls. Oil, Butter (or ghee)
1/2 cup sliced raw almonds, toasted
1/2 cup chopped Raw Pistachios, (toasted)
1/2 cup Golden or Green Raisins
2-3 large Carrots, (peeled and cut into 2-inch long matchsticks)
One 4-inch whole Cinnamon Stick
2 tspn. Freshly Ground Cardamom
Procedures:
1. Wash the rice in a large container
of water, swishing it around with your hand then draining
off the water and repeating until the water runs clear,
about five times. Cover again with water, add 2 tablespoons
of the salt and soak between 2 and 24 hours. Drain through
a fine-mesh sieve and set aside.
2.
Set a small pot of water to boil. Use a vegetable peeler
to take thick strips of rind off the oranges, including
a little of the white pith. Slice these strips cross-wise
into very small slivers. When the water is boiling, drop
the slivers into the water and cook 1 minute. Drain and
rinse with cold water. Set aside. (This cuts the bitterness
of the orange rind.)
3.
Clean the barberries by removing any stems or debris.
Place them in a sieve set inside a bowl. Cover with cold
water and soak for 20 minutes. Pull the sieve from the
bowl and rinse under cold water to flush out any remaining
sand. Set aside. (If using cranberries, skip this step.)
4.
In a mortar and pestle, crush the saffron threads with
a few pinches of sugar until a powder forms. Stir in 3
tablespoons of orange blossom water and set aside.
5.
Heat 1 tablespoon oil in a large skillet (12-inches or
more) over medium heat. Add the almonds and the pistachios,
and sauté for about a minute. Add the raisins to
the pan and toss with the nuts. Empty the mixture into
a bowl and set aside.
6.
Heat 2 tablespoons of the saffron orange blossom water
mixture, 1 tablespoon of sugar and 1 tablespoon oil over
medium heat in the same skillet. Add the carrots and orange
peel and sauté for 2 minutes. Add the remaining
sugar, the remaining saffron orange blossom water mixture,
the cinnamon stick and the cardamom and sauté for
1 minute.
7.
Add 1 cup water, bring to a boil over high heat, then
lower to medium heat and cook for about 10 minutes, or
until the carrots lightly caramelize and the liquid has
reduced to a syrup. Drain the carrots and orange peel,
and reserve the syrup.
8.
In a large heavy-bottomed pot with a lid, bring ten cups
of water to a boil. Add the remaining 2 tablespoons salt,
and then add the rice to the pot with the remaining 1
tablespoon plain orange blossom water. Boil briskly until
the rice has risen to the surface and when bitten into,
a grain of rice feels soft, 6 to 10 minutes. Drain the
rice into a large fine-mesh sieve, rinse with cold water
and turn it out into a bowl.
9.
Gently mix the remaining saffron orange blossom water
and the reserved carrot/orange syrup to the par-boiled
rice. Take a large spoonful of rice at a time and gently
spread it over the bottom of the pot. Give the pot a shake
to even out the base. Add more spoonfuls of rice, one
at a time, gradually shaping it into a pyramid. (This
shape leaves room for the rice to expand and enlarge.)
10.
Wrap the lid of the pot with a clean dish towel and cover
firmly to prevent steam from escaping. Cook 20 minutes
over low heat.
To serve, arrange on a serving platter layers of rice,
then the caramelized carrot mixture (discarding the cinnamon
stick), then the barberry/nut mixture.
Compliments
of www.thekitchn.com
(Images: Sara
Kate Gillingham-Ryan)
Click
here for Jewel Rice 2
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