Howard's persian sweet rice

Yield: 6 servings

Measure Ingredient
1 each Zest (peel) of 1 orange
1 x Juice of 1 orange
1 cup Rice
1 x Water to add to orange
1 each Raw carrot
1 x Juice to make 1.5 c
1 x 1 or 2 T Raisins
1 x 2 or 3 T Almonds (any form
½ cup Sugar
1 x Blanched almonds, whole,
½ teaspoon Salt
1 x Slivered, halved, etc.)
3 tablespoons Butter or oil

1. Remove zest (thinnest part of skin--orange only, as little white as possible) from orange using swivel-bladed peeler. Trim ragged edges off zest, Slice into long, thin strips. Set aside.

2. Squeeze orange to extract juice; strain; add enough water to make 1½ cups. Set aside.

3. Soak raisins in water to cover, or 1 tbsp. sherry 4. Shred carrot (food processor, hand grater, etc.) Set aside.

5. Melt 2 tablespoons of the butter or oil in the pot to be used to cook rice. Put a light under pot. When oil starts bubbling, add almonds, stir-fry briefly till they brown slightly, remove, set aside.

6. Add remaining batter and carrots. Stir-fry carrots for 2-3 minutes; carrots will absorb all the oil in the pot.

7. Add to pot: water/orange juice mixture, sugar, salt, orange peel.

Turn up heat, bring to boil.

8. When mixture boils, add rice; drain carrots, add them.

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