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Morassa' Polo (Bejeweled Pilaf)

Morassa' Polo (Bejeweled Pilaf) comes together with Basmati Rice Rinsed In, Salt, Oil, Butter, and Crystallized Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 3/4 cup
• 1/4 cup
• 6 tbsp
• 1/4 cup
• 4 tsp
• 2 tsp

Method (preview)

1. 1

   “The Legendary Cuisine of Persia” by Margaret Shields, would accompany roast lamb or chicken or occupy center stage at a Near Eastern banquet.

2. 2

   Cover rinsed rice with water by at least 1“. Add 1 tablespoon salt.

3. 3

   Soak 3 hours.

4. 4

   2 teaspoon Liquid Saffron and 2-3 tablespoons water. Cook until liquid is reduced, 4-5 minutes. Remove carrot strips to bowl and set aside.

5. 5

   Put remaining granulated sugar in small saucepan with 6 tablespoons water.

6. 6

   Bring slowly to boil and simmer gently 10 minutes.

7. 7

   Add orange peel and remaining blanched nuts and boil 30 seconds.

8. 8

   Drain, reserving syrup.

9. 9

   Add peel and nuts to fried carrot strips.

10. 10

    Soak currants in warm water 10 minutes until puffed and shining.

11. 11

    Drain.

12. 12

    Separate 1 teaspoon currants for garnish and add remainder to carrot strip mixture.

13. 13

    Pick over barberries, then gently fry in skillet in small amount of oil until glowing red color, 1-2 minutes.

14. 14

    Separate 1 teaspoon barberries for garnish and add remainder to carrot strip mixture.

15. 15

    Stir cinnamon, cardamom and rose water into carrot strip mixture and divide mixture into 3 parts.

16. 16

    Toss gently in colander.

17. 17

    Rinse saucepan, return to heat, add some oil and heat until sizzling.

18. 18

    Sprinkle 1/4 of rice over bottom of saucepan.

19. 19

    Spread 1/2 of carrot mixture on rice.

20. 20

    Sprinkle 1/4 of rice over carrot mixture.

21. 21

    Repeat with remaining carrot mixture and rice, ending with thick layer of rice formed into conical mound.

22. 22

    Pour remaining syrup and 4 teaspoons

23. 23

    Liquid Saffron over rice.

24. 24

    Make 2-3 holes through rice to bottom of saucepan with handle of wooden spoon.

25. 25

    Spread clean dishcloth over edges of saucepan and set cover firmly over dishcloth.

26. 26

    Keep heat on high until rice is steaming, 2-3 minutes, then reduce heat to low and cook at least 30 minutes.

27. 27

    Rice can be kept on very lowest heat as long as 1 1/2 hours total.

28. 28

    Remove saucepan from heat and set on cold, wet surface 1-2 minutes. (This helps loosen bottom crust.)

29. 29

    Meanwhile, melt butter. Remove 2-3 tablespoons rice and mix with remaining 2 tablespoons Liquid Saffron in small bowl and set aside.

30. 30

    Gently toss and mix pilaf, leaving crust in pot, and sprinkle on warmed dish in symmetrical mound.

31. 31

    Sprinkle with saffron rice.

32. 32

    Garnish with reserved almonds (both toasted and blanched), pistachios, currants and barberries.

33. 33

    Crush crystallized sugar into small ”diamonds," mix with 1/2 teaspoon boiling water and sprinkle over rice. Pour melted butter all over.

34. 34

    Remove bottom crust (tah dig) from pot and serve on separate plate.