This is a recipe from Iraq, where it’s known as Timman Z’affaran. Tess says it is excellent served with roast chicken or lamb or as part of a buffet.
Ingredients
- 2 cups basmati rice
- ½ teaspoon saffron threads
- 2 tablespoons rose water
- 1/3 cup ghee or oil
- ¼ cup blanched, split almonds
- 1 medium-sized onion, finely chopped
- 250g minced lamb or beef
- ½ teaspoon Herbie’s baharat
- ¼ cup sultanas
- 3 cups chicken stock
Method
Wash rice until water runs clear. Cover with cold water and leave to soak for 30 minutes. Pound saffron threads, place in small bowl, add rose water and leave to steep until required.
Heat half the ghee or oil in a frying pan, add almonds and fry until golden. Remove to a plate with a slotted spoon and reserve. Add onion to pan and fry gently until transparent. Increase heat, add mince meat and cook, stirring often to make meat crumbly. Fry until juices evaporate, add baharat, ½ teaspoon salt and sultanas and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
Heat remaining ghee or oil in a deep, heavy pan and add 2 teaspoons of the saffron-rose water mixture and the chicken stock. Bring to the boil.
Drain rice and add to boiling stock with salt to taste. Stir occasionally until rice returns to the boil, reduce heat to low and cover pan tightly. Simmer gently for 30 minutes. Fold meat mixture gently through rice, cover rim of pan with a cloth or two paper towels and set lid on tightly. Leave on low heat for 5 minutes, remove from heat and leave for another 5 minutes, or longer if waiting on other dishes. Pile rice in a serving dish and sprinkle with browned almonds and remainder of saffron-rose water mixture.
Tess Mallos
Leave a Reply
You must be logged in to post a comment.
