Javaher Polow (Persian Jeweled Rice) - cooking recipe

Ingredients

1 cup finely slivered orange peel
2 medium carrots, peeled and cut into thin strips
1/2 cup sugar
1 cup dried barberries, cleaned and drained
1 medium yellow onion, sliced
4 tablespoons grapeseed oil, divided
1/2 cup raisins
1 teaspoon persian advieh mixed spice (see Advieh)
2 tablespoons slivered almonds
2 tablespoons slivered pistachios
plain yogurt, drained, for garnish

Preparation

Begin by preparing Basmati Polow (Recipe #253159) and set aside.
Place the slivered orange slices in a saucepan and cover with water.
Bring to a boil, drain to remove bitter taste.
Place the orange peel, carrots and sugar in a saucepan. Add 1 cup water, cover and simmer 15 minutes. Drain and set aside.
Soak the barberries by placing them in a colander fitted inside a large bowl full of cold water. Soak 20 minutes.
Remove colander from bowl, run berries under cold water. Drain and set aside.
In a large non-stick pan over medium heat saute the sliced onion in 2 tablespoons of grapeseed oil until the onions are translucent and soft.
Add the drained barberries and raisins. Cook for *only* 2 minutes because barberries burn easily! Remove from heat; set aside.
You, Dear cook, have two options for serving the polow, (assuming your rice is prepared):
Option 1: Mix the rice and barberry mixture with the orange peel mixture. Stir in the advieh and the nuts. Serve yogurt on side.
Option 2: Layer the rice, barberry mixture and orange peel mixture. Sprinkle nuts on top. Serve yogurt on side.
I prefer Option 2. Your choice!
Cooking time includes preparing the saffron rice.