Shirin polo

Method

1. 1 Soak the basmati rice in salt water for 3 hours, then drain.
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 oranges three times, changing the water each time, is mandatory; if the orange peels are still bitter, the whole pot of rice will be bitter too.
4. 4 Simmer orange peel and shredded carrots in sugar syrup for 12 minutes, then drain.
5. 5 Boil the rice for 6 minutes, then drain and arrange it back in the pot with ghee, creating the crispy bottom layer (tahdig).
6. 6 Layer the candied orange peel, roasted seeds, and saffron water, then simmer over low heat for 45 minutes without opening the lid.

With an appliance

• Oven 1 hr 20 min

  Replace step 6: Arrange the rice, orange peel, and seeds in a covered pot, place on the lower rack of the oven at 165 degrees for 35 minutes; reduce by about 10 minutes. The even heat distribution around the pot ensures the rice cooks evenly without needing to monitor the heat or open the lid, but the tahdig layer will be more evenly golden and thinner than when placed directly on the stovetop. The steps for boiling the rice and coating with orange peel remain the same.