Shirin Polo

Ingredients

• •2 cups basmati rice
• •1/4 teaspoon saffron threads
• •3 tablespoons hot water
• •1 small orange, peel only, cut into thin strips
• •1/3 cup raisins
• •1/3 cup chopped dates
• •1/4 cup slivered almonds
• •1/4 cup pistachios
• •3 tablespoons sugar
• •4 tablespoons oil or vegan butter
• •1 teaspoon salt
• •3 cups water for parboiling rice

Instructions

1. 1

   Rinse the basmati rice several times until the water runs mostly clear, then soak it in salted water for 30 minutes.

2. 2

   Steep the saffron in the hot water and set aside.

3. 3

   Boil the orange peel strips for 2 minutes, drain, and repeat once to remove bitterness.

4. 4

   Bring a large pot of water to a boil, add the rice, and parboil for 5 to 6 minutes until just tender outside but still firm in the center; drain.

5. 5

   In a skillet, warm 2 tablespoons of oil and sauté the orange peel, raisins, dates, almonds, pistachios, and sugar for 2 to 3 minutes.

6. 6

   Return the rice to the pot with the remaining oil, layering in the fruit-and-nut mixture and drizzling the saffron water over part of the rice.

7. 7

   Cover the lid with a towel, place it on the pot, and steam over low heat for 30 to 35 minutes.

8. 8

   Gently fluff the rice so the colorful garnish is distributed while still leaving streaks of white and gold rice.

9. 9

   Serve warm as a festive main rice dish or side.