Jeweled Rice

INGREDIENTS

Cooked basmati rice (refer to polo ba tahdig recipe)

1 yellow onion, finely diced

olive oil

1 cup currants and/or raisins (I do a combination)

1 cup barberries

salt and pepper

turmeric

2 carrots, peeled and julienned

sugar

roasted pistachios (salted optional)

roasted slivered almonds

METHOD

1. Sort through barberries and remove any pebbles. Place in a sieve and then place sieve in a large bowl. Fill with water. Wash and rinse three times.

2.  In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and sauté until golden-brown and caramelized. Add currants, raisins, and barberries and season with salt, pepper, and turmeric.

3. In a separate skillet, heat 1 tablespoon of olive over medium heat and add sliced carrots. Season with salt, pepper, sprinkling of sugar, and turmeric.

4. Transfer rice onto platter and line almonds, carrots, raisins, barberries, pomegranate, and pistachio in a linear fashion.