Morasa polo

Method

1. 1 Soak the rice for 1 hour, then boil it for less than 6 minutes and rinse with cold water.
2. 2 Peel the oranges into strips and boil them three times, changing the water each time, to remove the bitterness.
3. 3 Boiling the rice three times, changing the water each time, is mandatory; if the orange peel is still bitter, the whole pot of rice will be ruined.
4. 4 Each ingredient in the sugar syrup is a separate star: orange peel, shredded carrots, almonds, and pistachios.
5. 5 Sauté the zereshk in butter for exactly 40 seconds; sautéing it for longer will make it bitter and turn it black.
6. 6 Let the rice sit with butter and saffron water for 30 minutes, then sprinkle each ingredient in separate strips of color.

With an appliance

• Oven 1 hr 24 min

  Replace step 6: put the rice with butter and saffron water into a covered pot, set to the middle rack of the oven at 160 degrees for 22 minutes, then rest for 5 minutes; this is faster than using a stovetop oven by about 3 minutes, ensuring the grains cook evenly without needing to constantly monitor the heat. The orange peel, sour fruits, and seeds from steps 2–5 should still be processed separately before arranging the colored strips.