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."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by Coasty photo by Coasty
photo by Annacia photo by Annacia
Ready In:
1hr 10mins
Ingredients:
12
Yields:
3 cups
Serves:
5-6
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ingredients

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directions

  • 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.

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Reviews

  1. kitty.rock
    This is DELICIOUS ~ DH and I loved it! Great flavor and the raisins add a bit of sweetness. I used FrenchTart's recipe for recipe#205185 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!
     
  2. Coasty
    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
     
  3. COOKGIRl
    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: Recipe #224763. 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.
     
  4. Annacia
    Despite the fact that the blanched almonds that I thought I had turned out the be sliced almonds and I used ras el hanout in place of the baharat this was delicious. the seasonings are quite mild and the rose water adds a special touch. It's not at all difficult to make and a truly delightful change of pace, boy, is it filling! Beyond a doubt I'll be making this again :D
     
  5. Elmotoo
    I've been craving this. I just made a triple batch to BE SURE there will be leftovers for lunch tomorrow. This might be the fastest meal I've ever made. I did leave out the almonds because dd doesn't eat nuts. Absolutely delicious!! Any chance you're IT in NA/ME Tag?? I'm gonna go check & maybe this can be a tag....Thank you!
     
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<p> <div class=message-body>Free of gluten, corn, (including xanthan gum &amp; sorghum flour commonly used in gluten free products), milk, soy, yeast, &amp; peanuts.<br /><br />All GMO (genetically modified organisms) &amp; chemicals.<br /><br />Only halal which includes not consuming intoxicants such as alcohol &amp; nutmeg. 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