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1
Cover rinsed rice with water by at least 1 inch.
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2
Add 1 tablespoon salt.
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3
Soak 3 hours.
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4
In skillet, fry carrot strips in 2 tablespoons oil over medium heat, stirring constantly, 10 minutes.
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5
Stir in 1 teaspoon granulated sugar, 2 teaspoon Liquid Saffron and 2 to 3 tablespoons water.
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6
Cook until liquid is reduced, 4 to 5 minutes.
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7
Remove carrot strips to bowl and set aside.
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8
In skillet, toast 1 teaspoon almonds over medium heat.
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9
Set aside for garnish.
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10
Put remaining almonds and all pistachios in small saucepan, cover with cold water, bring to boil and drain.
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11
Set aside.
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12
Combine 1 teaspoon blanched almonds, 1 teaspoon blanched pistachios and reserved toasted almonds for garnish.
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13
Put remaining granulated sugar in small saucepan with 6 tablespoons water.
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14
Bring slowly to boil and simmer gently 10 minutes.
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15
Add orange peel and remaining blanched nuts and boil 30 seconds.
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16
Drain, reserving syrup.
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17
Add peel and nuts to fried carrot strips.
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18
Soak currants in warm water 10 minutes until puffed and shining.
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19
Drain.
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20
Separate 1 teaspoon currants for garnish and add remainder to carrot strip mixture.
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21
Pick over barberries, then gently fry in skillet in small amount of oil until glowing red color, 1 to 2 minutes.
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22
Separate 1 teaspoon barberries for garnish and add remainder to carrot strip mixture.
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23
Stir cinnamon, cardamom and rose water into carrot strip mixture and divide mixture into 3 parts.
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24
In 3 quart saucepan add 2 quarts water and 3 tablespoons salt and bring to rapid boil.
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25
Drain soaked rice.
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26
Add to saucepan, bring back to boil and boil until grains are soft on outside but still firm in center, 2 to 3 minutes.
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27
Drain in colander and rinse with lukewarm water.
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28
Toss gently in colander.
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29
Rinse saucepan, return to heat, add some oil and heat until sizzling.
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30
Sprinkle 1/4 of rice over bottom of saucepan.
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31
Spread 1/2 of carrot mixture on rice.
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32
Sprinkle 1/4 of rice over carrot mixture.
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33
Repeat with remaining carrot mixture and rice, ending with thick layer of rice formed into conical mound.
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34
Pour remaining syrup and 4 teaspoons Liquid Saffron over rice.
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35
Make 2 to 3 holes through rice to bottom of saucepan with handle of wooden spoon.
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36
Spread clean dishcloth over edges of saucepan and set cover firmly over dishcloth.
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37
Keep heat on high until rice is steaming, 2 to 3 minutes, then reduce heat to low and cook at least 30 minutes.
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38
Rice can be kept on very lowest heat as long as 1 1/2 hours total.
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39
Remove saucepan from heat and set on cold, wet surface 1 to 2 minutes.
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40
(This helps loosen bottom crust.)
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41
Meanwhile, melt butter.
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42
Remove 2 to 3 tablespoons rice and mix with remaining 2 tablespoons Liquid Saffron in small bowl and set aside.
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43
Gently toss and mix pilaf, leaving crust in pot, and sprinkle on warmed dish in symmetrical mound.
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44
Sprinkle with saffron rice.
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45
Garnish with reserved almonds (both toasted and blanched), pistachios, currants and barberries.
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46
Crush crystallized sugar into small diamonds, mix with 1/2 teaspoon boiling water and sprinkle over rice.
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47
Pour melted butter all over.
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48
Remove bottom crust (tah dig) from pot and serve on separate plate.
