Howard's Persian Sweet Rice

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.