Louisa Shafia's Sweet Rice with Carrots and Nuts

This week, Louisa Shafia will serve as a Guest Editor at Food52. She'll be choosing a Wildcard winner, answering your questions on the Hotline, and sharing recipes from her new book, The New Persian Kitchen -- because your kitchen deserves a taste of the exotic every once in a while.

The name of this orange- and cardamom-infused Persian rice dish is shirin polo, which means "sweet rice" in Farsi. It's traditionally paired with chicken, so it's a great side dish with roasted chicken or kebabs. Be sure to zest only the outer layer of the orange, because the white pith underneath will make the dish bitter. The mild flavor of unrefined coconut oil complements the sweetness of this rice, and makes for an interesting variation on the butter that is traditionally used. 

Sweet Rice with Carrots and Nuts

Serves 6 to 8

2 cups white basmati rice, soaked in cold water for 1 hour
3 cups water
Sea salt
2 tablespoons butter or unrefined coconut oil, at room temperature
3 tablespoons unrefined coconut oil
1 yellow onion, finely diced
2 cups grated carrots (about 3 large carrots)
1/2 cup slivered or coarsely chopped almonds, toasted
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 cup pistachios, coarsely chopped, plus 1 tablespoon for garnish
Grated zest of 1 large orange
1/4 cup honey
1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water

See the full recipe (and save and print it) here.

Photo by Sara Remington for The New Persian Kitchen by Louisa Shafia 

Want tips from Louisa on where to find Persian ingredients or how to achieve the perfect balance of sweet and sour? She'll be answering questions on our Hotline this Wednesday, June 19, from 1:00 - 2:00 PM EST. Mark your calendars, and join the conversation!