Howard's Persian Sweet Rice
Yield
6 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
orange zest
|
*
|
| 1 | x |
orange juice
of 1 orange |
*
|
| 1 | cup |
rice
|
|
| 1 | x |
water
add to orange |
*
|
| 1 | each |
carrots
|
|
| 1 ½ | cup |
juice
|
* |
| 1 or 2 | teaspoon |
raisins, seedless
|
|
| 2 or 3 | tablespoons |
almonds
|
|
| ½ | cup |
sugar
|
|
| 1 | x |
almonds
blanched |
*
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
butter
or oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
orange zest
|
*
|
| 1 | x |
orange juice
of 1 orange |
*
|
| 237 | ml |
rice
|
|
| 1 | x |
water
add to orange |
*
|
| 1 | each |
carrots
|
|
| 355 | ml |
juice
|
* |
|
raisins, seedless
|
|
||
|
almonds
|
|
||
| 118 | ml |
sugar
|
|
| 1 | x |
almonds
blanched |
*
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
butter
or oil |
|
Directions
Remove zest (thinnest part of skin--orange only, as little white as possible) from orange using swivel-bladed peeler.
Trim ragged edges off zest.
Slice into long, thin strips.
Set aside.
Squeeze orange to extract juice; strain; add enough water to 5 cups.
Set aside.
Soak raisins in water to cover, or 1 tablespoon sherry.
Shred carrot (food processor, hand grater, etc.)
Set aside.
Melt 2 tablespoons of the butter or oil in the pot to be used to be used to cook rice.
Put a light under pot.
When oil starts bubbling, add almonds, stir-fry briefly until they brown slightly, remove, set aside.
Add remaining batter and carrots.
Stir-fry carrots for 2 to 3 minutes; carrots will absorb all the oil in the pot.
Add to pot: water/orange juice mixture, sugar, salt, orange peel.
Turn up heat, bring to boil.
When mixture boils, add rice; drain carrots, add them.
