1. Roast pistachios at 350 degrees for 4 minutes. Let cool and chop coarsely. 2. Toast almonds golden brown at 350 degrees for 5-8 minutes. 3. Rinse rice in sieve until water runs clear to remove excess starch. 4. Cook rice in boiling water 6-7 minutes stirring occasionally until rice has lengthened, but is still firm. Rinse rice and let cool. 5. Boil 1 cup water & sugar in medium saucepan. When sugar is dissolved, add orange zest and carrots. Reduce heat and simmer, stirring occasionally until carrots are tender 15-20 minutes. Drain carrots & zest, discarding syrup. 6. Soak raisins and barberries in hot water for 10 minutes. Drain. 7. Soak saffron in 1/4 cup hot water. 8. Heat butter and 1 Tbl oil on medium heat in large skillet. Add onion and salt & cook 8-10 minutes until onions are soft and just beginning to brown. 9. Add cardamom, cumin, tumeric and 1 Tbl of saffron mix. Cook approximately 1 minute until fragrant. 10. Turn heat to low. Add barberries and raisins and cook about 3 minutes stirring frequently. 11. Stir in nuts, orange/carrot mix and season with salt. 12. In a large wide heavy pot, heat 3 Tbl oil on medium heat. Add half the rice; spread evenly. Evenly spread fruit/ nut/onion mix on top. Evenly spread remaining rice on top of that. Poke 4-5 holes with wooden spoon handle to the bottom of the pot. This will help steam escape and food cook more evenly. 13. Drizzle remaining saffron mix over rice. Place a clean linen towel over pot and cover with tight fitting lid. Tie loose ends of the towel with a rubber-band,masking tape, or another method to the top of the lid, so it doesn't come near the stove top. 14. Cook 5-8 minutes, until steam emerges. Reduce heat to low and cook 30-40 minutes without stirring until rice is tender. Bottom layer of rice will be brown and crisp. 15. Place in large serving bowl, breaking crust into pieces. ---------------------------------------------------------------------------
Nutrition
Ingredients
