Shirin Polo (persian Sweet Rice)

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 cups long grain rice
• 8 cups water
• 2 tablespoons salt
• 1 cup finely slivered orange zest
• 2 cups water
• 2 cups sugar
• 1 pinch turmeric
• 2/3 cup slivered almonds
• 1/4 cup chopped pistachios
• 2 tablespoons rose water (optional)
• 1/4 teaspoon ground cardamom (optional)
• 4 tablespoons canola oil
• 1/4 teaspoon ground turmeric
• 2 tablespoons water

Recipe

• 1 wash rice in lukewarm water until water runs clear.
• 2 then soak in cold water to cover for at least 2 hours but up to 24 hours. drain, rinse, and drain again.
• 3 in a large heavy saucepan, bring 8 cups water to boil over medium heat. add salt.
• 4 add the rice and cook, stirring occasionally, for 10 minutes. drain, rinse and then drain again.
• 5 to make the filling, fill a small sauce pan with cold water.
• 6 add orange zest and bring to a boil. drain and then repeat.
• 7 in a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
• 8 increase the heat to medium-high and bring to a boil.
• 9 reduce heat to low and simmer until syrupy, about 20 minutes.
• 10 let cool and then stir in nuts.
• 11 in a large heavy saucepan heat 2 tablespoons of the oil over high heat.
• 12 stir in the turmeric, the 2 tablespoons of water.
• 13 spread 1/3 of rice in the sauce pan.
• 14 scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
• 15 using wooden spoon handle, poke 7 deep holes in the rice.
• 16 drizzle with remaining 2 tablespoons of oil.
• 17 place a kitchen towel or several layers of paper towels over top of pan.
• 18 cover with lid and cook over medium heat until steam appears, about 10 minutes.
• 19 reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.