Havij Polow

1. 1

   Wash the rice in warm water and rinse in a colander under the cold water tap.

2. 2

   Fry the onion in 23 tablespoons of the butter or oil until soft and golden.

3. 3

   Add the grated carrots and saute gently for 10 minutes.

4. 4

   Add sugar and cinnamon and cook 34 minutes longer.

5. 5

   Boil the rice in salted water in a large (910-inch), heavy-bottomed, preferably nonstick saucepan for about 10 minutes, until not quite tender and still a little underdone.

6. 6

   Drain and mix with the remaining butter or oil, keeping aside 2 tablespoons.

7. 7

   Heat the 2 tablespoons butter or oil in the bottom of the pan, then spread alternate layers of rice and sauteed carrots, starting and ending with a layer of rice.

8. 8

   Sprinkle rose water over the top and cook over very low heat for about 30 minutes.

9. 9

   The rose water, a relic of early-medieval times, gives a subtle perfume to the dish.

10. 10

    To serve, see box on page 351.

* Per serving · 4 servings · Values may vary.