Javaher Polow (Persian Jeweled Rice)

• 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

1. Begin by preparing Basmati Polow (Recipe #253159) and set aside.
2. Place the slivered orange slices in a saucepan and cover with water.
3. Bring to a boil, drain to remove bitter taste.
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. Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
6. Remove colander from bowl, run berries under cold water. Drain and set aside.
7. In a large non-stick pan over medium heat saute the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
8. Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
9. You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):
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. Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
12. I prefer Option 2. Your choice!
13. Cooking time includes preparing the saffron rice.

carrots, sugar, barberries, yellow onion, grapeseed oil, raisins, persian advieh mixed spice, almonds, pistachios, yogurt

Taken from www.food.com/recipe/javaher-polow-persian-jeweled-rice-253493 (may not work)