Shirin Polo

Candied topping

• 2 oranges (peel only), white pith removed, cut in fine slivers
• 2 carrots, cut in fine matchsticks
• 50 g slivered almonds (2 oz)
• 50 g slivered pistachios (2 oz)
• 100 g sugar (4 oz)
• 2 tbsp rosewater
• 2 tbsp butter

Rice

• 3 cups basmati rice, rinsed and soaked (see the chelow recipe)
• ½ tsp ground saffron, bloomed in 4 tbsp hot water
• ½ tsp ground cardamom
• 3 tbsp butter
• 4 tbsp oil, for the tahdig

Instructions

1. Put the orange slivers in a pan of cold water, bring to a boil, and drain. Repeat twice more with fresh water to remove the bitterness.
2. Melt the butter in a pan and sauté the carrots for 3 minutes. Add the orange peel, sugar and half a cup of water and simmer for 10 minutes until syrupy.
3. Stir in the almonds, pistachios, rosewater and half the saffron water. Remove from the heat. Keep a few spoonfuls aside for the top.
4. Parboil the soaked rice as for chelow, drain and rinse briefly.
5. Oil the pot for tahdig. Layer the rice with the candied mixture and a sprinkle of cardamom, and shape into a mound. Poke steam holes and cook on medium-high for 8 to 10 minutes.
6. Dot with butter, cover with a towel-wrapped lid and steam on the lowest heat for 45 to 50 minutes.
7. Mix a few spoonfuls of rice with the remaining saffron water. Serve the rice topped with the saffron rice and the reserved candied peel and nuts.