Prep 25 mins
Cook 1 hr 30 mins
From a local source. A time consuming recipe but well worth the effort. Note: this is intended to be served with my Saffron Steamed Basmati Rice (Persian Polow) . For festive occasions!
- 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
- Begin by preparing Basmati Polow (Recipe #253159) and set aside.
- Place the slivered orange slices in a saucepan and cover with water.
- Bring to a boil, drain to remove bitter taste.
- Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
- Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
- Remove colander from bowl, run berries under cold water. Drain and set aside.
- In a large non-stick pan over medium heat sautè the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
- Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
- You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):.
- Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
- Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
- I prefer Option 2. Your choice!
- Cooking time includes preparing the saffron rice.
Delicious rice dish that I don't think anyone would deny! I did use less orange peel which I grated on the larger grate of my box grater, I think next time I would exchange orange for lemon though as we prefer lemon flavour in main dishes. I used canola oil instead of grape seed oil, yellow raisins to give more of a contrast in colour and flavour wise in this I think they would go better than Thompson raisins. I used a modified version of Advieh, roasted pistachios which I shelled and chopped up a little in my small blender, Balkan (thick) yogurt stirred, I really recommend the yogurt with this, plus the rest. I chose to layer, which I would do again but next time I would put some barberries on top as well as the nuts as it was very colourful in the middle yet the top looked kind of plain. Made for NA*ME Tag! Come play!!