When Persia traded with India in 1700-1800 AD, this recipe became part of Indian cuisine. The influence of Persia can be seen in this recipe with the addition of almonds and pistachios, whereas spices and white basmati rice from India found a place in this delectable dish!
1 Tablespoon ghee
1/2 cup grated carrots
1/4 teaspoon sea salt
1/4 cup slivered almonds
1/4 cup golden/green raisins
1/4 cup chopped pistachios
1 teaspoon granulated sugar
1/8th teaspoon ground star anise OR saffron
1 orange, zested and juiced
2 cups cooked white basmati rice
4 Tablespoons chopped cilantro
In a non-stick pan over medium heat, melt ghee.
Add carrots, sea salt, almonds, raisins, pistachios, sugar, and star anise. Saute for 2-3 minutes.
Add orange zest and orange juice. Mix. Add rice. Toss.
Finally, add chopped cilantro, toss, and serve warm.