👨‍🍳 تعليمات

1. 1

   Prepare the candied elements: Blanch the julienned orange peel in boiling water for 5 minutes, then drain and rinse. Repeat blanching 2-3 times to remove bitterness. In a saucepan, combine the blanched orange peel, julienned carrots, 1/2 cup of the sugar, and just enough water to barely cover. Simmer gently over low heat until the liquid has reduced to a syrupy consistency and the peel and carrots are tender and translucent, about 20-30 minutes. Stir occasionally to prevent sticking. Set aside.

   ⏱️ 40 minutes
2. 2

   Toast the nuts: In a dry skillet over medium heat, lightly toast the slivered almonds and pistachios until fragrant and slightly golden. Be careful not to burn them. Set aside.

   ⏱️ 5 minutes
3. 3

   Par-boil the rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of cold water for at least 30 minutes. Bring a large pot of generously salted water to a rolling boil (it should taste like the sea). Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes, or until the rice grains are elongated and are about 3/4 cooked (al dente). They should still have a slight bite. Drain the rice immediately in a fine-mesh sieve.

   ⏱️ 15 minutes (including soaking time)
4. 4

   Prepare the saffron water: While the rice is par-boiling, gently crush the saffron threads and steep them in 2 tablespoons of hot water for at least 10 minutes. This will release their color and aroma.

   ⏱️ 10 minutes
5. 5

   Assemble the rice: In the same large pot (cleaned), melt 2 tablespoons of butter or ghee over medium heat. You can optionally create a 'tahdig' base by lining the bottom of the pot with a layer of thinly sliced potatoes or lavash bread. Mix the drained, par-boiled rice with the remaining 1/2 cup of sugar, the bloomed saffron water, rose water (if using), and 2 tablespoons of melted butter or ghee. Gently toss to combine, ensuring the saffron is evenly distributed. Taste and add a pinch of salt if needed.

   ⏱️ 10 minutes
6. 6

   Steam the rice: Carefully layer about one-third of the rice mixture into the pot, creating a mound. Sprinkle half of the candied orange peel and carrots, and half of the toasted nuts over this layer. Repeat with another third of the rice, followed by the remaining candied mixture and nuts. Top with the final third of the rice, mounding it slightly. Poke several holes in the rice mound with a wooden spoon handle to allow steam to escape. Cover the pot tightly with a lid, wrapping it in a clean kitchen towel to absorb condensation. Reduce the heat to low and steam for 45-60 minutes, or until the rice is fully cooked and fluffy.

   ⏱️ 1 hour
7. 7

   Serve: Gently fluff the rice with a fork, mixing the layers slightly to distribute the jeweled elements. Serve hot, garnished with a few extra toasted nuts and candied peel if desired.

   ⏱️ 5 minutes