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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