Shirin Polo

Instructions

1. Rinse 100 g of basmati in several changes of cold water until the water runs clear, then cover with cold water, stir in 1 tsp of salt and leave to soak for 1 hour.
2. Pare the zest from 1 orange with a peeler, scrape away any white pith and slice it into hair-fine matchsticks. Put them in a small pan of cold water, bring to the boil for 2 minutes, drain, and repeat twice more with fresh water: three blanchings remove all bitterness. Grind 0.1 g of saffron threads with a pinch of sugar in a mortar and steep in 2 tbsp hot water.
3. In the same small pan dissolve 2 tbsp of sugar in 2 tbsp water over medium heat. Add the blanched peel and 70 g of carrot matchsticks and simmer gently for 8 minutes, until the carrot is tender and everything looks glazed. Off the heat stir in 1 tsp of rosewater, 0.25 tsp of ground cardamom, 15 g of slivered almonds and 10 g of slivered pistachios. Lift the jewels out with a fork and set aside; keep the little syrup that remains.