INGREDIENTS:

• ½ cup Sugar

• ¾ tsp. crushed Saffron (replace w Turmeric)

• ¾ cup thinly sliced Orange Peel

• 1 Tbs. Rose Water

• 4 cups long-grain White Rice

• 2 tbsp. Kosher Salt

• ½ cup “PARVE” creamer 

• ¾ cup olive oil

• ¾ cup finely shredded Carrots

• ½ cup slivered Almonds

• ½ cup chopped Pistachios

1. Bring sugar, ½ tsp. saffron, and ½ cup water to a boil in 2-qt. pan over high heat.

2. Add ½ cup orange peel; cook until tender, 8–10 minutes.

3. Let cool, and stir in rose water; set aside. 

RICE:

1. Rinse rice in a strainer under water until water runs clear.

2. Place rice in a 6-qt. pan.

3. Add salt and 4 cups water, and cover; soak for 2 hours.

4. Place pan over high heat; boil.

5. Cook until rice begins to rise to the surface, about 12 minutes.

6. Drain.

7. Return pan to medium-high heat; add remaining saffron, PARVE creamer, and oil.

8. Return rice to pan, forming it into a mound.

9. Using the handle of a wooden spoon, poke 5 holes in the mound (to let steam escape); cover

10. Cook for 15 minutes.  

11. Pour 2 tbs of Olive Oil and 1 cup boiling water over rice.

12. Cover.

13. Reduce heat to medium-low.

14. Cook until a golden crust forms on bottom, 30–35 minutes.

15. Transfer rice to a platter, separating the grains as you go.

16. Break up crust from bottom of pot, and stir into rice.

17. Garnish rice with candied and remaining raw orange peel, carrots, almonds, and pistachios.
    Source: Rabbi Alan Ira Silver