Shirin polo (sweet rice with fruit and almonds)

Instructions

1. Rinse the rice, soak it for 30 minutes, then cook it in boiling salted water for 7 minutes and drain.
2. Melt half the butter in a saucepan, then brown the carrots with the sugar for 5 minutes until lightly caramelised.
3. Add the almonds, pistachios, cranberries, candied peel and zest, then heat for 2 minutes.
4. In a large saucepan, lay down a layer of rice, then a layer of filling, and alternate until everything is used up.
5. Infuse the saffron in 3 tablespoons of hot water and sprinkle half over the rice, then dot with the remaining butter in small pieces.
6. Cover tightly and cook over very low heat for 40 minutes, then serve the rice, keeping some of the golden crust from the bottom to serve alongside.