Carrot Rice

Like most Persian-style mixed rice dishes, this should produce a thin crusty layer on the bottom of the pan. This crust is on top when the rice is turned out of the pan into its serving dish. After much experimenting, I have concluded that the best way of making carrot rice is in the oven, so that you finish up with both top and bottom deliciously crusty.

For this dish, you need short grain japonica rice. This can be a Californian or Australian Calrose, or a Japanese or Korean type