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1
Grind the 1/2 teaspoon of sugar and the whole saffron together, using a mortar and pestle, until they are quite fine.
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2
Add the cardamom and grind everything together smoothly.
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3
Set aside.
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4
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.
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5
Set aside in the pan.
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6
Cover the orange peel with boiling water for 2 minutes.
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7
Drain and set aside.
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8
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.
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9
Add the almonds, cooked carrots, and orange peel and continue cooking for 2 minutes more.
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10
Remove the melange from the heat and stir in the rose water, pistachios, and the saffron mixture.
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11
Set aside.
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12
To prepare the rice, cover it with cold water and salt; let it soak for 1/2 hour.
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13
Pour off nearly all the lightly salted water, leaving about 1/2 cup.
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14
Bring the 4 cups of water to a boil over moderate heat, and add the rice and remaining liquid.
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15
Cook for 8 minutes, drain, and rinse under cold water.
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16
Drain and set aside briefly.
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17
Put 3 tablespoons of the oil in a large enough pan with the turmeric.
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18
Shake the pan briskly to mix.
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19
Pour in the rice to cover the oil and shape the top into a pyramid.
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20
Cover the pan and cook over low heat for 10 minutes.
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21
Uncover and sprinkle the remaining 2 tablespoons of oil and 2 tablespoons of water over the rice.
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22
Cover the pan with a cloth kitchen towel and the pan cover.
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23
Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq) to form.
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24
Some cooks let the tadiq form by cooking for 1 hour but the lesser time seems to work.
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25
Serve the rice on a platter, decorated around the top with pieces of tadiq, which must be scooped from the pan bottom.
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26
The warm sugar syrup melange is served separately.
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27
Each diner spreads as much melange as he or she wants over the rice.
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28
Serve warm with the chicken stew.
