This is a simple and elegant dish that will work in just about any circumstance, whether it be a main dish, side dish, or holiday take along. I was inspired by looking at some beautiful photographs of foods from Iran. I love the color combination of the pistachios and cranberries, along with the lovely orange-y hue of the rice. The good thing about this dish is that you can prepare all of the mix-ins while your rice cooks… so I would definitely classify this as a quick meal. It took me about 35 minutes (using a rice cooker) to make it all come together, and my kitchen smelled absolutely wonderful. This was the first time I tried anything remotely close to this, and it was so easy, I will be making this over and over again.
Cook rice according to package directions.
While rice is cooking, gently sauté cranberries with Earth Balance until soft. Add in almonds and pistachios and all spices but turmeric and let cook about 45 seconds. Remove from heat and coat in sugar. Set aside.
In heavy frying pan, combine carrots, currants, golden raisins, and half of the saffron threads or 1 tsp turmeric powder with 2 cups vegetable broth. Cook on high heat, stirring often until all liquid has been absorbed. Set aside.
When rice has finished cooking, take 1/2 cup of rice and mix with 1 tsp turmeric powder or the rest of saffron threads and combine in large bowl until nice and yellow. Mix with the sautéed carrots and other stuff. Toss in cranberries and pistachios. Gently fold in the remaining white rice. Serve hot.