Sweet Rice with Carrots and Orange Peel
Candied tangerine or orange peel is the sweet element in this festive Persian rice with carrots. Persian shops sell the candied peel, as well as slivered almonds and pistachios. To make the candied peel yourself, see the recipe that follows this one.
- 2 cups basmati rice
- 2 whole chicken breasts, skinned and boned
- 7 tablespoons melted butter or vegetable oil
- Salt and pepper
- ½ teaspoon good-quality powdered saffron or crushed saffron threads
- 2 cups carrots cut into thin 1-inch strips
- ¾ cup candied tangerine or orange peel
- 1 cup blanched almonds or pistachionuts, chopped
Instructions:
- Wash the rice in warm water and rinse in a colander under the cold tap.
- Sauté the chicken in 3 tablespoons of the butter or oil with salt and pepper and ¼ teaspoon of the saffron for about 15 minutes, until the chicken is tender but still pink and juicy, turning the pieces to color them lightly all over. Then cut into small pieces.
- Sauté the carrots in the same butter or oil for 10 minutes, or until tender, stirring and adding salt and a few tablespoons water.
- Boil the rice in a large (9—10-inch) heavy-bottomed preferably nonstick pan for about 10 minutes, until still a little underdone, and drain quickly. Add the remaining ¼ teaspoon saffron to 2 tablespoons of the butter or oil and mix into the rice in the colander. Pour the 2 re-maining tablespoons butter or oil in the bottom of the pan and sprinkle alternate layers of rice and chicken with carrot, candied peel, and nuts in the pan, starting and ending with a layer of rice. (You should have 3 layers of rice.)
- Stretch a clean cloth over the top of the pan, put the lid on, and steam over very low heat for 20—30 minutes. The cloth will absorb the steam and help the rice to retain its fluffiness.