Shirin Polo (Sweet Rice with Nuts)

adapted from The New Persian Kitchen by Louisa Shafia
by Kate Knickerbocker
serves 6 to 8

2 cups white basmati rice

4 tablespoons unrefined coconut oil, divided

4 cups water

1 yellow onion, finely diced

2 cups grated carrots

½ cup slivered almonds, toasted

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

¼ teaspoon ground turmeric

½ cup roasted pistachios plus 1 tablespoon

Grated zest of 1 orange

½ cup golden raisins

¼ cup honey

½ teaspoon saffron, ground in 2 tablespoons hot water until mostly dissolved

Make basmati rice according to package, ideally in rice cooker, with 2 tablespoons coconut oil. When finished, the rice should be fluffy and dry.

While rice is cooking, heat a small skillet (cast iron, preferably) over medium heat. Sauté the onion in the remaining coconut oil for about 15 minutes, until starting to lightly brown. Add carrots, almonds, cinnamon, cardamom, and turmeric, and cook, stirring often, for about 10 minutes. Once the carrots are tender, add ½ cup pistachios, orange zest, raisins, and honey and cook for about 2 minutes, until heated through. Season with salt.

Scoop the rice into a large bowl, add the saffron mixture and mix until much of the rice is yellow. Then, add the carrot mixture. Mix gently and again season with salt. Garnish with remaining tablespoon of roasted pistachios.