Timman Z Affaran Iraqi Saffron Rice With Meat
There are similar recipes on zaar but this is our absolute favorite version. It is a very delicious iraqi rice dish that can be served as a bed of rice for other dishes such as recipe #384628 or roast lamb or as part of a buffet. Dh asks for this at least once a week as a whole meal with yogurt and a fresh salad! You could add frozen peas near the end of the rice's cooking time if you like. I have also since added some tomato paste after cooking the spices into the meat mixture and cooking it a little longer then adding to the rice before cooking or separately after for another delicious variation on this dish that i tend to leave the rasins out of. Original recipe from, the complete middle east cookbook by tess mallos.
Steps
Wash rice until water runs clear.
Cover with cold water and leave to soak for 30 minutes.
Pound saffron threads , place in a small bowl and add the rose water , leaving to steep until required.
Heat half the oil or ghee in a frying pan , add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
Remove to a plate with a slotted spoon and reserve.
Add onion to pan and fry gently until transparent.
Increase heat , add meat and cook , stirring often to make meat crumbly.
Fry until the juices evaporate , add baharat , 1 / 2 tsp salt and raisins and fry for 1 minute longer.
Remove pan from heat , cover and leave aside.
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.
Drain the rice and add it to the boiling stock with salt to taste.
Stir occasionally until rice returns to a boil.
Reduce heat to low and cover pan tightly.
Simmer gently unt.
Ingredients
basmati rice, saffron thread, rose water, oil, blanched slivered almond, onion, ground lamb, mixed spice, sea salt, tomato paste, raisins, chicken stock