Be sure to try the recipe, a 1001 Night’s Dream.
Wash rice well until the water is clear and the starch washed out, soak in salted water for one hour, and drain in a sieve.
Wash barberries, drain, and soak in clear water for approx. 15 minutes and drain in a sieve.
Grind saffron in a mortar with bit of sugar, add hot water, and set aside.
Dice onion fine and sauté in oil.
Peel carrots and cut them into small sticks.
Cook in a saucepan with 1 cup of water, one tsp of honey, and one tsp of orange blossom water until the mixture is reduced to a syrupy consistency.
Bring a large pot of water to a boil.
Add salt, plain yogurt, and rice one by one and boil for about 5-6 minutes until al dente.
Drain the rice in a colander.
Place the pot back on the stove and coat the bottom of the pot with one tbs of ghee, one tbsp of infused saffron, and three tbsp of water.
Add rice, carrots, onions, and spices by layering, and arrange them in a cone shape.
Drizzle infused saffron, carrot syrup, and remaining ghee over the rice.
Using the handle of a wooden spoon, poke 4 – 5 holes through the rice all the way to the bottom.
Wrap the pot lid with a Kitchen towel, to prevent condensed water from dripping back into the rice.
Steam on low heat for about 45 minutes to 1 hour.
The crust (Tah dig) on the bottom of the pot should be golden.
Fry the slivered almonds and pistachios with spices in a pan without oil for about 2 minutes.
Sauté barberries in 1 tbsp ghee and sugar over medium heat.
Remove seeds from the pomegranate.
On a serving plate, mound the rice, and arrange almonds, pistachios, pomegranates, and barberries on top.
Arrange the Tah Dig to the side of the rice.