Méri Badi’s original Judeo-Spanish recipe for this dish calls for cooking the grated carrots for 30 minutes and then cooking them 30 minutes longer with the rice. By then, I suspect they will have disintegrated, so I have shortened the cooking time. I also have added a bit of grated lemon zest to brighten the flavors and suggest a sprinkling of parsley or mint for contrast. This is a pretty dish, with the strips of golden carrots and grains of rice in about equal amounts.</
