INGREDIENTS

INSTRUCTIONS

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)

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 212
Total Fat: 24.5g
Cholesterol: 0mg
Sodium: 437.8mg
Potassium: 292.9mg
Carbohydrates: 62.4g
Fiber: 7.1g
Sugar: 4g
Protein: 7g