Rice with Orange Peel (Naranj Polo)

Ingredients

• 2 cups basmati rice
• 4 oranges, peel only, pith removed and julienned
• 1 cup sugar
• 1/2 cup water
• 1/2 cup slivered almonds
• 1/4 cup slivered pistachios
• 1/2 teaspoon saffron threads, crushed
• 3 tablespoons hot water
• 1/2 cup unsalted butter, melted
• 1/3 cup vegetable oil
• 2 tablespoons salt, for boiling water
• 1 teaspoon salt, for rice seasoning

Method

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs clear, then soak in a bowl of water with 2 tablespoons salt for 1 hour.

2. 2

   While the rice soaks, bring a small saucepan of water to a boil and blanch the julienned orange peel for 2 minutes to remove bitterness; drain.

   2:00 · Blanch orange peel
3. 3

   Repeat the blanching process two more times with fresh water, draining well after the final round.

   4:00 · Blanch orange peel again
4. 4

   In the same saucepan, combine the blanched peel, sugar, and 1/2 cup water. Simmer over low heat, stirring occasionally, until the peel is translucent and the syrup has thickened, about 15 minutes.

   15:00 · Candy orange peel
5. 5

   Remove the candied peel from the syrup with a slotted spoon and set aside to cool.

6. 6

   Combine the crushed saffron with 3 tablespoons hot water and let steep.

7. 7

   Toast the slivered almonds and pistachios in a dry skillet over medium heat, stirring constantly, until lightly golden and fragrant, about 3 minutes. Set aside.

   3:00 · Toast nuts
8. 8

   Bring a 6-quart saucepan of water to a boil with a generous amount of salt. Drain the soaked rice and add it to the boiling water. Boil for 6 minutes, until the grains are tender on the outside but firm in the center.

   6:00 · Parboil rice
9. 9

   Drain the rice in a colander and rinse briefly with lukewarm water.

10. 10

    Heat the vegetable oil and 2 tablespoons of the melted butter in the same saucepan over medium heat. Spread a thin layer of parboiled rice over the bottom to form the tahdig crust.

11. 11

    Mix the remaining rice with the candied orange peel, half the toasted nuts, and 1 teaspoon salt, then mound it into the pot in a pyramid shape, away from the pot's sides.

12. 12

    Drizzle the remaining melted butter and the saffron water evenly over the rice mound. Poke a few holes down to the bottom with the handle of a wooden spoon to let steam escape.

13. 13

    Cover the pot with a lid wrapped in a clean kitchen towel and cook over medium heat for 10 minutes.

    10:00 · Steam rice, first stage
14. 14

    Reduce heat to low and continue steaming until the rice is fully cooked and the bottom forms a golden crust, about 40 minutes.

    40:00 · Steam rice, second stage
15. 15

    Remove the pot from heat and let it rest, covered, for 5 minutes before uncovering.

    5:00 · Rest before serving
16. 16

    Mound the saffron rice onto a serving platter, scatter with the remaining toasted nuts, and break the crispy tahdig into pieces to serve alongside.