MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jeweled Rice
 Categories: Rice, Nuts, Vegetables, Fruits, Citrus
      Yield: 6 Servings
 
    1/4 c  Raw natural pistachios;
           - unsalted, shelled
    1/4 c  Slivered almonds
      2 c  Basmati rice
           Salt
      1    Orange
    1/2 c  Sugar
      2 md Carrots;
           - peeled, in
           - matchstick-size pieces
    1/4 c  Dried barberries -OR-
    1/2 c  Dried cranberries
    1/4 c  Raisins
    1/4 ts Saffron threads
      2 tb Unsalted butter
      4 tb Olive oil; divided
      1 md Onion; finely chopped
    1/4 ts Ground cardamom
    1/4 ts Ground cumin
    1/4 ts Ground turmeric
 
  Dried barberries, sold as zereshk, are available at Middle Eastern
  markets and kalustyans.com.
  
  Set oven to 350°F/175°C.
  
  Spread pistachios on a rimmed baking sheet and toast until just
  beginning to brown, about 4 minutes. Transfer to a plate, let cool,
  then coarsely chop. Spread almonds on the same baking sheet and
  toast until golden brown, 5 to 8 minutes; let cool. Set nuts aside.
  
  Place rice in a fine-mesh sieve and rinse under cold water until
  water runs clear. Cook rice in a large pot of boiling salted water,
  stirring occasionally, until grains have lengthened but are still
  firm, 6 to 7 minutes; drain and rinse under cold water. Spread rice
  on another rimmed baking sheet; let cool.
  
  Meanwhile, using a vegetable peeler, remove zest from orange and
  thinly slice lengthwise. Reserve flesh for another use. Bring sugar
  and 1 cup water to a boil in a medium saucepan, stirring to
  dissolve sugar. Add orange zest and carrots, reduce heat, and
  simmer, stirring occasionally, until carrots are tender, 15 to
  20 minutes; drain and set aside. Discard syrup.
  
  Combine barberries and raisins in a small bowl and cover with hot
  water; let soak 10 minutes. Drain and set aside. Place saffron in
  another small bowl and add 1/4 cup hot water; set aside.
  
  Heat butter and 1 tb oil in a large skillet over medium heat. Add
  onion, season with salt, and cook, stirring often, until soft and
  beginning to brown, 8 to 10 minutes. Add cardamom, cumin, turmeric,
  and 1 tb saffron mixture. Cook, stirring constantly, until
  fragrant, about 1 minute.
  
  Reduce heat to low, add barberries and raisins, and cook, stirring
  often, about 3 minutes. Stir in reserved nuts and orange zest and
  carrot mixture; season with salt. Set fruit and nut mixture aside.
  
  Heat remaining 3 tb oil in a large wide heavy pot over medium heat.
  Add half of rice, spreading evenly; top with fruit and nut mixture,
  then remaining rice, spreading evenly. Using the end of a wooden
  spoon, poke 5 to 6 holes in rice all the way through to bottom of
  pot, to help release steam and help rice cook evenly.
  
  Drizzle remaining saffron mixture over rice. Place a clean kitchen
  towel over pot, cover with a tight-fitting lid, and secure loose
  edges of towel on top of lid, using a rubber band or masking tape.
  
  Cook until pot begins to steam, 5 to 8 minutes. Reduce heat to very
  low and cook, without stirring, until rice is tender and bottom
  layer of rice is browned and crisp, 30 to 40 minutes.
  
  Scoop rice into a wide serving bowl, breaking bottom crust into
  pieces.
  
  Do Ahead:

  Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut
  mixture and remaining saffron mixture separately and chill.
  
  Recipe by Samin Nosrat
  
  Recipe FROM: Bon Appétit, Jun 2013
  
  Formatted by: Dave Drum, Dec 15, 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM