Recipe by pattikay in L.A.
From the New Book of Middle Eastern Food, posted for ZWT III, North Africa and the Middle East.
Top Review by mary winecoff
There are a few problems with the instructions of this recipe. It calls for saffron water but there is not amount and in step 8 it calls for remaining butter. I kinda winged it and added saffron infused water and 1/2 stick of butter at the end. The taste was fabulous! My boys ate every drop. Made for Recipe Swap.
- 2 cups basmati rice
- 1⁄2 cup butter
- 1 onion, chopped
- 1 lb lamb or 1 lb beef, cubes
- salt and pepper
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1 cup lentils, rinsed
- 1⁄2 teaspoon saffron
- 1⁄2 cup raisins
- 1 cup pitted dates, chopped
- 1⁄3 cup blanched almond
Directions See How It's Made
- wash and drain rice.
- heat 2 T butter and fry the onion till golden; add the meat and sauté stirring and turning the pieces till browned all over. Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed.
- boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain.
- now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice.
- Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice.
- spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using.
- Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left.
- Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes.