Jeweled Rice

🛒 Ingredients

• Basmati Rice 400 g · 1440 kcal
• Carrots 200 g · 82 kcal
• Orange Peel 50 g · 48 kcal
• Dried Barberries 30 g · 90 kcal
• Pistachios, shelled 60 g · 336 kcal
• Sliced Almonds 50 g · 288 kcal
• Saffron threads 1 g · 3 kcal
• Vegetable Oil 60 g · 540 kcal
• Granulated Sugar 45 g · 180 kcal
• Rose Water 15 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the Basmati rice thoroughly until the water runs clear, then soak in cold water for 30-60 minutes; drain.
2. Bring a large pot of salted water to a boil, add the drained rice and cook for 5-7 minutes until al dente; drain immediately and rinse with cold water to stop cooking.
3. In a small saucepan, blanch the julienned orange peel in boiling water for 5 minutes, drain, and repeat two more times to remove bitterness. Then, simmer the peel with 2 tbsp sugar and 1 tbsp water until slightly candied and glossy.
4. In a separate pan, sauté the julienned carrots in 1 tbsp vegetable oil until tender-crisp. Remove and set aside.
5. In the same pan, add 1 tbsp vegetable oil and gently sauté the barberries for 1-2 minutes with 1 tbsp sugar and rose water; be careful not to burn them. Remove and set aside.
6. Lightly toast the pistachios and almonds in a dry pan until fragrant, then remove.
7. Steep saffron threads in 2-3 tablespoons of hot water for 10 minutes to create a vibrant infusion.
8. In a heavy-bottomed pot, add 2 tbsp vegetable oil. If desired, you can add a thin layer of bread or potato slices on the bottom for tahdig, then gently layer the par-cooked rice over it.
9. Drizzle the saffron infusion over the rice, cover the pot tightly with a lid wrapped in a clean kitchen towel to trap steam, and cook on very low heat for 60-70 minutes.
10. Once cooked, gently fluff the rice with a fork. To serve, mound the jeweled rice onto a platter, then artfully arrange the candied orange peel, sautéed carrots, barberries, pistachios, and almonds on top.