---------- Recipe via Meal-Master (tm) v8.02

     Title: SHEREEN POLO I (ALMOND, CARROT, ORANGE PILAU)
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)

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