INGREDIENTS

INSTRUCTIONS

"The Legendary Cuisine of Persia" by Margaret Shields, would accompany
roast lamb or chicken or occupy center stage at a Near Eastern
banquet.  Cover rinsed rice with water by at least 1". Add 1 tablespoon
salt.  Soak 3 hours.  In skillet, fry carrot strips in 2 tablespoons
oil over medium heat,  stirring constantly, 10 minutes. Stir in 1
teaspoon granulated sugar,  2 teaspoon Liquid Saffron and 2-3
tablespoons water. Cook until  liquid is reduced, 4-5 minutes. Remove
carrot strips to bowl and set  aside.  In skillet, toast 1 teaspoon
almonds over medium heat. Set aside for  garnish. Put remaining almonds
and all pistachios in small saucepan,  cover with cold water, bring to
boil and drain. Set aside. Combine 1  teaspoon blanched almonds, 1
teaspoon blanched pistachios and  reserved toasted almonds for garnish.
Put remaining granulated sugar in small saucepan with 6 tablespoons
water. Bring slowly to boil and simmer gently 10 minutes. Add orange
peel and remaining blanched nuts and boil 30 seconds. Drain,  reserving
syrup. Add peel and nuts to fried carrot strips.  Soak currants in warm
water 10 minutes until puffed and shining.  Drain. Separate 1 teaspoon
currants for garnish and add remainder to  carrot strip mixture. Pick
over barberries, then gently fry in  skillet in small amount of oil
until glowing red color, 1-2 minutes.  Separate 1 teaspoon barberries
for garnish and add remainder to  carrot strip mixture. Stir cinnamon,
cardamom and rose water into  carrot strip mixture and divide mixture
into 3 parts.  In 3 quart saucepan add 2 quarts water and 3 tablespoons
salt and  bring to rapid boil. Drain soaked rice. Add to saucepan,
bring back  to boil and boil until grains are soft on outside but still
firm in  center, 2-3 minutes. Drain in colander and rinse with lukewarm
water.  Toss gently in colander.  Rinse saucepan, return to heat, add
some oil and heat until sizzling.  Sprinkle 1/4 of rice over bottom of
saucepan. Spread 1/2 of carrot  mixture on rice. Sprinkle 1/4 of rice
over carrot mixture. Repeat  with remaining carrot mixture and rice,
ending with thick layer of  rice formed into conical mound. Pour
remaining syrup and 4 teaspoons  Liquid Saffron over rice. Make 2-3
holes through rice to bottom of  saucepan with handle of wooden spoon.
Spread clean dishcloth over  edges of saucepan and set cover firmly
over dishcloth.  Keep heat on high until rice is steaming, 2-3 minutes,
then reduce  heat to low and cook at least 30 minutes. Rice can be kept
on very  lowest heat as long as 1 1/2 hours total.  Remove saucepan
from heat and set on cold, wet surface 1-2 minutes.  (This helps loosen
bottom crust.)  Meanwhile, melt butter. Remove 2-3 tablespoons rice and
mix with  remaining 2 tablespoons Liquid Saffron in small bowl and set
aside.  Gently toss and mix pilaf, leaving crust in pot, and sprinkle
on  warmed dish in symmetrical mound. Sprinkle with saffron rice.
Garnish  with reserved almonds (both toasted and blanched), pistachios,
currants and barberries.  Crush crystallized sugar into small
"diamonds," mix with 1/2 teaspoon  boiling water and sprinkle over
rice. Pour melted butter all over.  Remove bottom crust (tah dig) from
pot and serve on separate plate.  Makes 4-6 servings.  Each of 4
servings contains about: 967 calories; 1,658 milligrams  sodium; 31
milligrams cholesterol; 38 grams fat; 149 grams  carbohydrates; 13
grams protein; 3.15 grams fiber.  From Tuscon area newspapers, 1994,
3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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