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.
Provided by UmmBinat
Categories One Dish Meal
Time 1h10m
Yield 3 cups, 5-6 serving(s)
Number Of Ingredients 12
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 (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.
Nutrition Facts : Calories 688.5, Fat 35.2, SaturatedFat 8.7, Cholesterol 44.5, Sodium 303.8, Carbohydrate 72.8, Fiber 4.2, Sugar 9.3, Protein 20.9
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RealTalk Ron
[email protected]This recipe was a disaster! The rice was mushy and the meat was dry. I won't be making this again.
Siyam Ariyan
[email protected]I'm not sure what I did wrong, but my dish didn't turn out as good as I expected. I'll have to try it again.
Bastian Dombel
[email protected]Overall, I thought this recipe was good. I would make it again, but I would make a few changes.
elias longoria
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Eugene Muchiri
[email protected]I would recommend using a different type of rice. The basmati rice I used was a bit too sticky.
Zuhaib Solangi
[email protected]The rice was a bit undercooked for my taste, but the flavor was good.
Walsh Family
[email protected]I found this recipe to be a bit too complicated. I think there are easier ways to make saffron rice.
Asad Sarder
[email protected]This recipe is a bit bland for my taste. I would add more spices next time.
Willie Harper
[email protected]I love the way this dish looks and tastes. It's perfect for a special occasion.
Faith Peter
[email protected]This is my go-to recipe for saffron rice. It's always a crowd-pleaser.
Noraiz Ch
[email protected]I've tried this recipe a few times and it always turns out great. The saffron gives the rice a lovely flavor and the meat is always cooked perfectly.
Ali reda Seif aldine
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The end result is a delicious and flavorful rice dish that's perfect for a special occasion.
MBABAZI RONAH
[email protected]I love this recipe! The rice is so fluffy and flavorful, and the meat is always tender and juicy. It's a great dish to serve for company.
Sara Genene
[email protected]This recipe was easy to follow and the dish turned out great! The saffron gave the rice a beautiful golden color and the meat was very tender.
M Huzafa
[email protected]I've made this dish several times and it's always a hit. The saffron gives it a beautiful color and the meat and nuts add a lot of flavor. It's a great dish to serve for a special occasion.
Fel Bal
[email protected]This is a great recipe! I made it for my family last night and they all loved it. The rice was fluffy and flavorful, and the meat was tender and juicy.
Lelit Nigus
[email protected]This dish was absolutely delicious! The saffron and meat gave the rice a wonderful flavor, and the nuts and raisins added a nice touch of sweetness and crunch. I will definitely be making this again.