Chef ChatChef:
Jennifer Abadi |
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Food Mood:
Small Plates/Tapas |
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Cuisine:
Middle Eastern |
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Servings: 6-8 |
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Ingredients |
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| 3 cups long grain or extra long grain white rice (try Basmati) 3 teaspoons kosher salt 1/4 cup unsalted butter or margarine Topping: 1/4 cup orange zest (from one orange) 1 teaspoon saffron threads (optional) 1/4 cup unsalted butter or margarine 2 cups coarsely grated carrots 1/8 to 1/4 teaspoon kosher salt 2 tablespoons sugar 1 1/2 cups blanched, slivered almonds |
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Method |
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| Prepare the rice: 1. Rinse and drain the rice several times (about 4 or 5) under cold water until water turns from cloudy to clear (this removes the excess starch, creating a less sticky rice with more individual grains). Drain one last time. 2. In large, heavy pot, parboil rice (uncovered) by bringing rice to a boil with 6 cups of cold water and salt. Drain well. 3. Completely wash and dry that same heavy pot. Add butter (or margarine) and melt over high heat. 4. Pour in the drained, parboiled rice. Using the end of a handle of a wooden spoon, make several holes (about 6) into the rice until you hit the very bottom of the pot. Lower heat to medium-low and cover pot with a clean kitchen towel, then with a tight fitting lid. Fold up dangling edges of towel, tying or tucking in the ends around the handle of the lid so as to prevent the towel from burning. Allow rice to cook, undisturbed, until tender on top, with a crispy crust on the bottom (about 15 to 20 minutes). Meanwhile, prepare the topping. Prepare the topping: 5. Place the orange zest (finely grated peels) in a small saucepan with about 1 cup of water and bring to a boil. Drain over bowl (RESERVING LIQUID) and rinse and drain the zest under cold water. 6. Dissolve the saffron threads (if using) in 1/2 cup of the reserved hot liquid from the boiled peels above (if you have less than 1/2 cup left over from the reserve, add enough hot water to equal that 1/2 cup). Set aside. 7. In medium frying pan, melt the 1/4 cup of butter or margarine. Add the grated carrots and cook over medium heat until very soft (about 10 to 12 minutes). 8. To the cooked carrots add the drained orange zest, salt, sugar, and slivered almonds, (and yellow liquid with saffron, if using) and mix well. Continue to cook over medium-low heat until sugar has completely dissolved. To serve: 1. Spoon rice onto a serving platter, with the crispy crust part sprinkled on top. 2. Pour the carrot topping evenly over the top of the rice. Just before serving, toss rice with topping so as to completely combine. Serve hot. |
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Notes |
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| ?Jennnifer Felicia Abadi Author of A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie?s Kitchen (Harvard Common Press, 2002) |
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