Persian-Style Carrot and Rice Baked Pudding (Puding-e Havij va Berenj)

Preheat the oven to 300°F (150°C). Lightly grease a baking dish with butter and set aside.

In a large pot, combine the chopped carrots, rice, salt, and water. Bring to a boil, then reduce to a gentle simmer and cook for about 20 minutes, until the carrots are very tender and the rice is fully cooked.

Drain the mixture thoroughly, then mash or press it into a smooth purée while still warm.

Transfer the purée to a large mixing bowl. Add the butter, sugar, and nutmeg, stirring until the butter melts and the mixture is evenly combined.

Add the eggs one at a time, mixing well after each addition to create a smooth, uniform batter.

Pour the mixture into the prepared baking dish. Place the dish inside a larger roasting pan and carefully add warm water to the outer pan until it reaches halfway up the sides of the baking dish.

Bake for about 45 minutes, or until the pudding is set and firm in the center. Remove from the oven and allow it to cool slightly before serving.