Havij Polow

Directions

1. 1
   Wash the rice in warm water and rinse in a colander under the cold water tap.
2. 2
   Fry the onion in 23 tablespoons of the butter or oil until soft and golden.
3. 3
   Add the grated carrots and saute gently for 10 minutes.
4. 4
   Add sugar and cinnamon and cook 34 minutes longer.
5. 5
   Boil the rice in salted water in a large (910-inch), heavy-bottomed, preferably nonstick saucepan for about 10 minutes, until not quite tender and still a little underdone.
6. 6
   Drain and mix with the remaining butter or oil, keeping aside 2 tablespoons.
7. 7
   Heat the 2 tablespoons butter or oil in the bottom of the pan, then spread alternate layers of rice and sauteed carrots, starting and ending with a layer of rice.
8. 8
   Sprinkle rose water over the top and cook over very low heat for about 30 minutes.
9. 9
   The rose water, a relic of early-medieval times, gives a subtle perfume to the dish.
10. 10
    To serve, see box on page 351.