INGREDIENTS:
Sugar Syrup:

* ½ tsp sugar
* ½ whole saffron
* ½ tsp ground cardamom
* 2 tbls corn oil
* 3 cups julienned carrots
* ½ cup dried orange peel slivers
(see Albaloo Polo, Note)
* ½ cup water
* ½ cup blanched almond slivers
* 2 tbsp rosewater, or to taste
* 3 tbsp shelled pistachios

Rice with Tadiq:

* 2 cups raw rice,
well rinsed
* 1 tsp salt
* 4 cups hot water
* 5 tbsp corn oil
* ¼ tsp ground turmeric

DIRECTIONS:
1. Grind the ½ tsp sugar and whole saffron together, using 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 5 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 ½ cup 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 rosewater, pistachios and the saffron mix. Set aside.
6. To prepare the rice, cover it with cold water and salt; let soak for ½ hour. Pour off nearly all the lightly salted water, leaving about ½ cup. Bring the 4 cups water to a boil over moderate heat, and add the rice and remaining liquid. Cook for 8 minutes, drain, and rinse under cold water. Set aside briefly.
7. Put 3 tbsp 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 remaining 2 tbsp oil and 2 tbsp water over the rice. Cover the pan with a cloth kitchen towel and the pan cover. Cook over very low heat for ½ 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.