Persian Jeweled Rice

Cut the rind of an orange in long strips. Try to leave out as much of the bitter white underlayer as possible. Peel a large carrot and continue to peel the flesh to obtain long, flat carrot strips.

In a small saucepan combine the orange rind with 3 cups water and bring to a boil. Strain. This step helps getting rid of the rind’s bitterness.

Combine one cup sugar with one cup water, bring to a boil and add both orange rind and carrot strips. Boil gently for 10 minutes, strain and reserve. This process partially candies the orange and carrot.

grind together 2 part cinnamon, 1 part cumin seeds, 2 part rose petals and 3 part cardamom pods. Remove the pods.

Wash the rise, strain.Boil the rice in salted water until it softens but remains slightly crunchy, 9-12 minutes. Stir to ensure grains are fully separated, strain and reserve.

Melt 2 tbsp butter in a large pan with a tight fitting lid. This is important as it will prevent the rice crust from sticking - add more rather than less. Mix 4 tbsp of the partly boiled rice with 1 tbsp yoghurt and a drop of saffron water. Spread this mixture in a layer at the bottom.

Add the rice.

DONE.