Prep 30 mins
Cook 40 mins
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 Saudi Chicken Stuffed With Rice & Meat (Dajaj Mashwy) 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.
- 2 cups basmati rice
- 1⁄2 teaspoon saffron thread
- 2 tablespoons rose water
- 1⁄3 cup oil (or ghee or butter)
- 1⁄4 cup blanched slivered almond (don't leave these out please)
- 1 medium onion, finely chopped
- 275 g ground lamb or 275 g beef
- 1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
- sea salt, to taste
- 2 1⁄4 tablespoons tomato paste (optional, see introduction)
- 1⁄4 cup raisins
- 3 cups chicken stock (I use Emirati Style Yellow Chicken Stock)
- 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 (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
- 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.
- 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 (Recipe #79179), 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 until rice is done.
- 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.
- 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.
This is DELICIOUS ~ DH and I loved it! Great flavor and the raisins add a bit of sweetness. I used FrenchTart's recipe for North African Ras El Hanout Spice Mix instead of the baharat spice blend, and it was wonderful. Thanks for posting Ummbinat ~ I'm so glad I tried this. Made for ZWT6 ~ NA*ME Region and the Queens of Quisine!
The aroma through my home was wonderful while this was cooking. I served skewered lamb with ginger and mint (from "Made in Morocco") and a spinach salad with it for a wonderful meal. Made for ZWT 6
This was perfection. It was the perfect combination of flavors. I was out of raisins and didn't know it but luckily currants were a good substitution. Local lamb meat and a homemade baharat spice blend: Baharat Spice Blend. Served with a simple baby spinach and arugula salad, fresh fruit for dessert and mint tea as a digestif. Thank you for posting a most exquisite recipe. Reviewed for NA*ME tag.