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1
Wash rice in lukewarm water until water runs clear.
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2
Then soak in cold water to cover for at least 2 hours but up to 24 hours. Drain, rinse, and drain again.
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3
In a large heavy saucepan, bring 8 cups water to boil over medium heat. Add salt.
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4
Add the rice and cook, stirring occasionally, for 10 minutes. Drain, rinse and then drain again.
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5
To make the filling, fill a small sauce pan with cold water.
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6
Add orange zest and bring to a boil. Drain and then repeat.
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7
In a medium sauce pan, combine the zest, water, sugar and turmeric and stir over low heat until sugar dissolves.
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8
Increase the heat to medium-high and bring to a boil.
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9
Reduce heat to low and simmer until syrupy, about 20 minutes.
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10
Let cool and then stir in nuts.
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11
In a large heavy saucepan heat 2 tablespoons of the oil over high heat.
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12
Stir in the turmeric, the 2 tablespoons of water.
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13
Spread 1/3 of rice in the sauce pan.
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14
Scatter half of the zest filling over top, cover with half the remaining rice, then remaining filling, then mound remaining rice over top.
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15
Using wooden spoon handle, poke 7 deep holes in the rice.
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16
Drizzle with remaining 2 tablespoons of oil.
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17
Place a kitchen towel or several layers of paper towels over top of pan.
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18
Cover with lid and cook over medium heat until steam appears, about 10 minutes.
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19
Reduce heat to low and simmer until rice is tender and bottom is crisp, about 30 minutes.
