Recipe - Howards Persian Sweet Rice

1 Zest (peel) of 1 orange
Juice of 1 orange
1 cup Rice
Water to add to orange
1 Raw carrot
Juice to make 1.5 c
1 or 2 T Raisins
2 or 3 T Almonds (any form
One half cup Sugar
Blanched almonds, whole,
One half teaspoon Salt
Slivered, halved, etc.)
3 tablespoon Butter or oil

1. Remove zest (thinnest part of skinorange only, as little white as
possible) from orange using swivelbladed 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, stirfry briefly till they brown
slightly, remove, set aside. 6. Add remaining batter and carrots. Stirfry
carrots for 23 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.