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Ingredientes
- 1/2 tsp Sugar
- 1/2 tsp Whole saffron
- 1/4 tsp Grnd cardamom
- 2 Tbsp. Oil
- 3 c. Carrots, julienned
- 1/2 c. Dry orange peel slivers
- Â Â Water, boiling
- 1/2 c. Water
- 1/2 c. Almonds, blanched, slivered
- 2 Tbsp. Rose water, or possibly to taste
- 3 Tbsp. Shelled pistachios
- 2 c. Raw rice, well rinsed
- 1 tsp Salt
- 4 c. Water, warm
- 5 Tbsp. Oil
- 1/4 tsp Grnd turmeric
- 2 Tbsp. Water
Direcciones
- 1. Grind the 1/2 tsp. of sugar and the whole saffron together, using a mortar and pestle, till they are quite fine. Add in the cardamom and grind everything together smoothly. Set aside.
- 2. Heat the oil in a pan, add in the carrots, and stir-fry over low heat for about 6 min, stirring frequently to brown them slightly. Set aside in the pan.
- 3. Cover the orange peel with boiling water for 2 min. Drain and set aside.
- 4. Put the 1 c. of sugar and the 1/2 c. of water in a pan and simmer over moderate heat for 2 min to dissolve the sugar. Add in the almonds, cooked carrots, and orange peel and continue cooking for 2 min more.
- 5. Remove the melange from the heat and stir in the rose water, pistachios, and the saffron mix. Set aside.
- 6. To prepare the rice, cover it with cool water and salt; let it soak for 1/2 hour. Pour off nearly all the lightly salted water, leaving about 1/2 c.. Bring the 4 c. of water to a boil over moderate heat, and add in the rice and remaining liquid. Cook for 8 min, drain, and rinse under cool water. Drain and set aside briefly.
- 7. Put 3 Tbsp. of the oil in a large sufficient pan with the turmeric. Shake the pan briskly to mix. Pour in the rice to cover the oil and shape the top into a pyramid. Cover the pan and cook over low heat for 10 min.
- 8. Uncover and sprinkle the remaining 2 Tbsp. of oil and 2 Tbsp. of water over the rice. Cover the pan with a cloth kitchen towel and the pan cover. Cook over very low heat for 1/2 hour to allow the rice crisp
- (tadiq) to create. Some cooks let the tadiq form by cooking for 1 hour but the lesser time seems to work. Serve the rice on a platter, decorated around the top with pcs of tadiq, that must be scooped from the pan bottom. The hot sugar syrup melange is served separately. Each diner spreads as much melange as he or possibly she wants over the rice. Serve hot with the chicken stew (Albaloo Polo)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 6 servings | |
| Calories 476 | |
| Calories from Fat 204 | 43% |
| Total Fat 23.47g | 29% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.41g | |
| Cholesterol 0mg | 0% |
| Sodium 448mg | 19% |
| Potassium 374mg | 11% |
| Total Carbs 59.52g | 16% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.22g | 3% |
| Protein 8.14g | 13% |
