Ingredients

Instructions

  1. Wash rice until water runs clear.
  2. Cover with cold water and leave to soak for 30 minutes.
  3. Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
  4. Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
  5. Remove to a plate with a slotted spoon and reserve.
  6. Add onion to pan and fry gently until transparent.
  7. Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
  8. Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
  9. Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
  10. Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
  11. Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
  12. Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.