Persian inspired: Ariana Bundy’s shirin polo

Serves 8 to 10

Preparation time: 60 minutes

Cook time: 2 hours Ingredients for the rice dish

800g rice, washed until water runs clear Peel of 2 large oranges or 150g ready-prepared peel 10 medium-sized carrots, cut into julienne strips

50g butter

250g sugar

50ml rose water

1½ tbsp cinnamon

Ingredients for the taadig (crusty part at the bottom)

50g to 75g melted butter, ghee or safflower oil, plus 1 tbsp extra for topping 1½tbsp natural yogurt

¼ tsp saffron threads, pounded

To serve

1 generous spoon of slivered almonds 1 generous spoon of slivered pistachios

Method

Cook the rice, drain and cool.

Place the orange peel in a pan and cover with water. Bring to the boil and boil for about 2 to 3 minutes, then discard the water. Do this three times to remove the bitterness.

Put 500ml water in a pan and add the orange peel, carrots, butter and sugar. Bring to the boil and boil for 15 minutes. Remove from the heat, add the rose water and set aside.

For the taadig, add melted butter, ghee or oil to a heavy non-stick pan and heat briskly with the yogurt, saffron, 2 to 3 ladles of rice and 75ml water. Stir well and spread the mixture over the base and start layering the rice and carrot mixture on top. Start with a layer of rice. Then add a layer of the carrot and orange peel mixture, and sprinkle with 1 tsp cinnamon. Repeat the layers, making the rice into a pyramid shape.

Poke 4 or 5 deep holes into the rice with a chopstick or the handle of a spoon, making sure it hits the bottom of the pot, then cover. Let the rice cook on a high heat for 5 to 7 minutes then remove the lid and add 125ml water and 1 tablespoon butter, oil or ghee.

Wrap the lid in a clean tea towel or 2 to 3 sheets of kitchen paper. Cover the pan, making sure the tea towel or kitchen paper is wrapped up around the handle so that it doesn’t catch fire. Reduce the heat to its lowest setting. Allow to cook for 50 to 60 minutes undisturbed.

In order for the almonds not to be too hard, you can steam them on top of the rice. Add them about 5 or 7 minutes before you’re about to take the rice off the heat. You can also put them in a china ramekin and place it on the mound of rice. Pistachios don’t need this treatment as they have a more delicate texture and are best when they are a little crunchy. Serve the rice on a platter.