Javaher Polow (Persian Jeweled Rice)

Ingredients

• 1 cup finely slivered orange peel
• 2 medium carrots, peeled and cut into thin strips
• 1/2 cup sugar
• 1 cup dried barberries, cleaned and drained
• 1 medium yellow onion, sliced
• 4 tablespoons grapeseed oil, divided
• 1/2 cup raisins
• 1 teaspoon persian advieh mixed spice (see Advieh)
• 2 tablespoons slivered almonds
• 2 tablespoons slivered pistachios
• plain yogurt, drained, for garnish

Directions

1. 1

   Begin by preparing Basmati Polow (Recipe #253159) and set aside.

2. 2

   Place the slivered orange slices in a saucepan and cover with water.

3. 3

   Bring to a boil, drain to remove bitter taste.

4. 4

   Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.

5. 5

   Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.

6. 6

   Remove colander from bowl, run berries under cold water. Drain and set aside.

7. 7

   In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.

8. 8

   Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.

9. 9

   You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.

10. 10

    Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.

11. 11

    Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.

12. 12

    I prefer Option 2. Your choice!

13. 13

    Cooking time includes preparing the saffron rice.