Persian Rice

http://littleferrarokitchen.com/2014/01/persian-jeweled-rice/

• 2 cups basmati rice
• 2 oranges
• 2 carrots
• 1 red onion
• 1/2 cup sugar
• 1/2 cup raisins
• 1 cup apricots, chopped
• 1 cup pistachios, roughly chopped
• 1 cup almonds, sliced
• 2 tbsp yoghurt
• saffron, pinch
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp cardamom

1. 1/2 cup boiling water, add saffron and leave to soak
2. Wash rice several times until clear water. Add to a bowl with salt and soak 20 minutes.
3. Toast and grind cumin and cardamom
4. Chop/slice almonds and pistachios, then toast
5. Boil rice for 7-8 minutes, al dente. Drain and set aside.
6. Vegetable peeler to peel oranges and remove larger white pith. Cut into matchsticks. Bring to boil from cold water three times, replacing water.
7. Peel and cut the carrots into matchsticks. In a small pan, 1/2 cup sugar and 1/2 cup water to the boil, simmer for 15 minutes on low.
8. Fine chop red onion, in a larger fry pan soften/brown in olive oil 10 mins (prep steps 8 and 9)
9. Chop apricots, and add them, raisins, 1/2 tsp turmeric, cumin, cardamom. Mix together and cook off the spices.
10. Add candied carrot and orange mix.
11. Slice/chop pistachio and almonds, and add them
12. In a dutch oven, add 1/4 cup reserved rice, 2 tbsp yoghurt, 1 tbsp saffron water. Mix and arrange on bottom, this forms "tah-dig" and crispy bottom.
13. Pyramid up - Add 1/3 of remaining rice mixture, then 1/3 fruit and nut, repeat
14. Make holes in the rice to let steam escape, drizzle remaining saffron water on top, plus 1/2 cup water (smell/add 2 tbsp orange blossom water instead?)
15. Wrap lid with a towel, then close. Towel catches moisture to keep bottom crispy. Cook 30 minutes lid on, low flame.