TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)

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.