JAVAHER POLOW (PERSIAN JEWELED RICE)

Steps:

• 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.