Persian Wedding Polow with Orange Peel

Name: Persian Wedding Polow with Orange Peel
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water (optional); ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water (optional); ½ cup unsalted pistachios; ½ cup almonds, toasted; 1 tablespoon salt; 1 tablespoon orange blossom water; 2 large carrots (about ½ pound), peeled and cut into thin strips; 1 cup slivered orange peel, bitterness removed*; 1 cup sugar; 1 cup water; 1 medium onion, peeled and thinly sliced; One 4-inch cinnamon stick; 2 cardamom pods; 8 tablespoons vegetable oil, butter, or ghee; 8 tablespoons vegetable oil, butter, or ghee; 8 tablespoons vegetable oil, butter, or ghee; 3 cups long-grain white basmati rice

Preparation info

Servings:
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

3 cups long-grain white basmati rice
8 tablespoons vegetable oil, butter, or ghee

Asia
Iran
Side dish
Main course
Southeast Asia
Vegan
Gluten-free

Method

Pick over and wash the rice per the Gilani Smothered Rice master recipe.
Heat 4 tablespoons oil in a wok or deep skillet, over medium heat, until very hot. Add the cardamom and cinnamon and stir-fry for 20 seconds, until they becom