Iranian Rice

Directions

1. Wash the rice about 5 times until the water runs clear.
2. Cover with water and add 2 T of salt, let soak overnight.
3. Drain and set aside.
4. Set a small pot of water to boil.
5. Use a vegetable peeler to take thick strips of rind off the oranges, including a little of the white pith.
6. Slice these strips cross-wise into very small slivers.
7. Drop the slivers into the boiling water and cook for about 1 minute.
8. Drain and rinse, set aside.
9. Mix the tumeric with a few pinches of sugar.
10. Stir in 3 tablespoons of orange blossom water and set aside.
11. Heat half the oil in a large skillet over medium heat.
12. Add the almonds and the pistachios, and sauté for about a minute.
13. Add the raisins to the pan and toss with the nuts.
14. Empty the mixture into a bowl and set aside.
15. Add 2 tablespoons of the saffron orange blossom water mixture, 1 tablespoon of sugar and 1 tablespoon oil over medium heat in the same skillet.
16. Add the carrots and orange peel and sauté for 2 minutes.
17. Add the remaining sugar, the remaining saffron orange blossom water mixture, the cinnamon stick and the cardamom and sauté for 1 minute.
18. Add 1 cup water, bring to a boil over high heat, then lower to medium heat and cook for about 10 minutes, or until the carrots lightly caramelize and the liquid has reduced to a syrup.
19. Drain the carrots and orange peel, but reserve the syrup.
20. In a large heavy-bottomed pot with a lid, bring ten cups of water to a boil.
21. Add 2 tablespoons salt, and then add the rice to the pot with the remaining 1 tablespoon plain orange blossom water.
22. Boil until the rice has risen to the surface and when bitten into it feels soft, 6 to 10 minutes.
23. Drain the rice, rinse with cold water and place into a bowl.
24. Mix the remaining saffron orange blossom water and the reserved carrot/orange syrup to the par-boiled rice.
25. Take a large spoonful of rice at a time and gently spread it evenly over the bottom of the pot you boiled the rice in.
26. Add more spoonfuls of rice, one at a time, gradually shaping it into a pyramid.
27. Wrap the lid of the pot with a clean dish towel and cover firmly to prevent steam from escaping.
28. Cook 20 minutes over low heat until the rice is fully cooked.
29. To serve, arrange on a serving platter layers of rice, then the caramelized carrot mixture (discarding the cinnamon stick), then the cranberry and nut mixture.