Rice with Carrots
This lovely Persian polow is served with lamb meatballs buried in the rice, or as an accompaniment to a roast leg of lamb.
- 2 cups basmati rice
- 1 onion, finely chopped
- ⅓-½ cup butter or vegetable oil
- 1½ pounds carrots, coarsely grated orcut into little sticks
- 1-2 tablespoons sugar, or more(optional)
- 1 teaspoon ground cinnamon (optional)
- Salt
- 1 tablespoon rose water
Instructions:
- Wash the rice in warm water and rinse in a colander under the cold water tap.
- Fry the onion in 2-3 tablespoons of the butter or oil until soft and golden. Add the grated carrots and sauté gently for 10 minutes. Add sugar and cinnamon and cook 3—4 minutes longer.
- Boil the rice in salted water in a large (9—10-inch), heavybottomed, preferably nonstick saucepan for about 10 minutes, until not quite tender and still a little underdone.
- Drain and mix with the remaining butter or oil, keeping aside 2 tablespoons. Heat the 2 tablespoons butter or oil in the bottom of the pan, then spread alternate layers of rice and sautéed carrots, starting and ending with a layer of rice. Sprinkle rose water over the top and cook over very low heat for about 30 minutes. The rose water, a relic of earlymedieval times, gives a subtle perfume to the dish.,
- Note: For meatballs, season 1½ poundsground lamb with salt, pepper, and 1 teaspoon cinnamon. Mix well and knead until smooth and pasty. Shape into marble-sized balls and fry in a little oil for about 8-10 minutes, turning them over, until browned all over but still pink and juicy inside.