1. Wash the rice in several changes of water and drain. 2. Put in bowl with 5 cups water and soak for 1 hour. 3. Drain in a sieve set over a bowl. 4. Peel carrots & cut into 1/8" diagonal slices, then slice lengthwise into 1/8" julienne strips. 5. Melt butter in wide, flame & oven-proof 3-quart pot with tight-fitting lid over medium flame. 6. Add carrots & stir for 5 minute. 7. Remove carrots with slotted spoon & set aside. Put pot aside as well. 8. Cut orange peel into 2" by 1/8"strips & put in pot with 4 cups water. 9. Bring to a rolling boil then immediately invert the pot into a colander set in the sink & rinse under cold water. 10. Return the peel & 4 cups water back into the same pot and repeat the blanching process a second time, draining & rinsing as before. 11. In a heavy saucepan, combine the peel, sugar, almonds & saffron & 1/2 cup water. 12. Bring to a boil, reduce & simmer gently for 30 min., stirring often. 13. Add carrots & raisins & simmer 5 minute being careful not to burn. The mixture should be thick & syrupy. Leave in a warm place. 14. Preheat oven to 325°. 15. Return pot with butter to medium heat & add drained rice. 16. Stir & fry for 5 min., reducing heat if it sticks. 17. Add 2 2/3 c water & the salt. 18. Stir gently & cook until the water has evaporated. 19. Quickly spread the orange peel mixture over the rice, cover tightly & place in oven for 25 minute. 20. Stir the rice gently to mix before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
