---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOWARD'S PERSIAN SWEET RICE
 Categories: Blank
      Yield: 6 servings
 
      1 ea Zest (peel) of 1 orange
      1 x  Juice of 1 orange
      1 c  Rice
      1 x  Water to add to orange
      1 ea Raw carrot
      1 x  Juice to make 1.5 c
      1 x  1 or 2 T Raisins
      1 x  2 or 3 T Almonds (any form
    1/2 c  Sugar
      1 x  Blanched almonds, whole,
    1/2 t  Salt
      1 x  Slivered, halved, etc.)
      3 T  Butter or oil
 
  1.  Remove zest (thinnest part of skin--orange only, as little white as
  possible) from orange using swivel-bladed peeler. Trim ragged edges off
  zest,  Slice into long, thin strips. Set aside.
  2. Squeeze orange to extract juice; strain; add enough water to make 1.5
  cups.  Set aside.
  3. Soak raisins in water to cover, or 1 tbsp. sherry
  4. Shred carrot (food processor, hand grater, etc.) Set aside.
  5. Melt 2 tablespoons of the butter or oil in the pot to be used to cook
  rice.  Put a light under pot. When oil starts bubbling, add almonds,
  stir-fry briefly till they brown slightly, remove, set aside.
  6. Add remaining batter and carrots. Stir-fry carrots for 2-3 minutes;
  carrots will absorb all the oil in the pot.
  7. Add to pot: water/orange juice mixture, sugar, salt, orange peel.  Turn
  up heat, bring to boil.
  8. When mixture boils, add rice; drain carrots, add them.
 
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