There’s no getting around the fact that this festive and exquisite golden polow is a bit of a palaver to make – but if you have a sweet tooth, you will find the combination of candied citrus zest, lightly toasted nuts and spices absolutely irresistible. The idea of candying carrot may seem a little strange at first, but of, course, it has an underlying sweetness all of its own and the bright colour adds to the amber glow of the dish.
Serve with grilled or roasted chicken or quail – or do as they do in Shiraz, and serve it with the earthy Khoresht-e Gheimeh, made from braised lamb and split peas.