Categories: Candies, Vegetarian 
      Yield: 6 servings 
  
--------------------------------SUGAR SYRUP-------------------------------- 
    1/2 ts Sugar 
    1/2 ts Whole saffron 
    1/4 ts Ground cardamom 
      2 tb Oil 
      3 c  Carrots, julienned 
    1/2 c  Dried orange peel slivers 
           Water, boiling 
    1/2 c  Water 
    1/2 c  Almonds, blanched, slivered 
      2 tb Rose water, or to taste 
      3 tb Shelled pistachios 
 
------------------------------RICE WITH TADIQ------------------------------ 
      2 c  Raw rice, well rinsed 
      1 ts Salt 
      4 c  Water, hot 
      5 tb Oil 
    1/4 ts Ground turmeric 
      2 tb Water 
  
   1.  Grind the 1/2 teaspoon of sugar and the whole saffron together, 
  using a mortar and pestle, until they are quite fine.  Add the 
  cardamom and grind everything together smoothly.  Set aside. 2. Heat 
  the oil in a pan, add the carrots, and stir-fry over low heat for 
  about 6 minutes, stirring frequently to brown them slightly.  Set 
  aside in the pan. 3. Cover the orange peel with boiling water for 2 
  minutes.  Drain and set aside. 4. Put the 1 cup of sugar and the 1/2 
  cup of water in a pan and simmer over moderate heat for 2 minutes to 
  dissolve the sugar.  Add the almonds, cooked carrots, and orange peel 
  and continue cooking for 2 minutes more. 5. Remove the melange from 
  the heat and stir in the rose water, pistachios, and the saffron 
  mixture.  Set aside. 6. To prepare the rice, cover it with cold water 
  and salt; let it soak for 1/2 hour. Pour off nearly all the lightly 
  salted water, leaving about 1/2 cup. Bring the 4 cups of water to a 
  boil over moderate heat, and add the rice and remaining liquid. Cook 
  for 8 minutes, drain, and rinse under cold water. Drain and set aside 
  briefly. 7. Put 3 tablespoons of the oil in a large enough pan with 
  the turmeric. Shake the pan briskly to mix.  Pour in the rice to 
  cover the oil and shape the top into a pyramid.  Cover the pan and 
  cook over low heat for 10 minutes. 8.  Uncover and sprinkle the 
  remaining 2 tablespoons of oil and 2 tablespoons of water over the 
  rice.  Cover the pan with a cloth kitchen towel and the pan cover. 
  Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq) 
  to form.  Some cooks let the tadiq form by cooking for 1 hour but the 
  lesser time seems to work. 
  Serve the rice on a platter, decorated around the top with pieces of 
  tadiq, which must be scooped from the pan bottom.  The warm sugar 
  syrup melange is served separately. Each diner spreads as much 
  melange as he or she wants over the rice. Serve warm with the chicken 
  stew (Albaloo Polo)