---------- Recipe via Meal-Master (tm) v8.02

     Title: HOWARD'S PERSIAN SWEET RICE
Categories: Blank
     Yield: 6 servings

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

 1.  Remove zest (thinnest part of skin--orange only, as little white as
 possible) from orange using swivel-bladed 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,
 stir-fry briefly till they brown slightly, remove, set aside.
 6. Add remaining batter and carrots. Stir-fry carrots for 2-3 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.

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