Ingredients
Lamb0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Hot Pepper4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Olive oil1 tablespoon
Butter4 tablespoon
Black lime2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mastic2 piece
Bay leaves4 leaf
Coriander1 teaspoon
Black Pepper2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Meat Spices1 tablespoon
Saffron1 tablespoon- Kadi water1 teaspoon
Rose Water1 teaspoon
Steps
- 1
To boil the meat, wash the meat well and place 2 quartered onions, 2 bay leaves, 2 cinnamon sticks, 4 cardamom pods, 4 cloves, coriander, black pepper, turmeric, meat spices, 4 Maggi cubes, and a teaspoon of salt on top. Place on the heat until cooked.
30 minRequired Tools:
Pot - 2
Drain the meat from the boiling water, place it in a baking tray, drizzle with olive oil, and place in a very hot oven on the middle rack for 15 minutes until it turns golden.
15 minRequired Tools:
Oven - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minRequired Tools:Pot - 4
Wash the raisins and set aside.
5 min - 5
Finely chop the remaining onions, place them in the frying pan over heat, and stir until they change to a yellow color. Add a tablespoon of oil to the onions and stir well. Add the raisins and stir well, then add the chickpeas and stir gently to avoid mashing them.
10 minRequired Tools:
Frying Pan - 6
Add turmeric, black pepper, black lime, and a teaspoon of salt, and let it simmer on low heat for 10 minutes.
10 min - 7
To prepare the rice, soak the saffron in a quarter cup of hot water with rose water and kadi water, and set aside.
5 min - 8
Wash the rice and soak it in salted water for 30 minutes.
30 min - 9
In a pot over heat, place 8 cups of hot water with 2 bay leaves, 2 cinnamon sticks, 4 cloves, 4 cardamom pods, and 2 pieces of mastic, and let it boil.
10 minRequired Tools:Pot - 10
Drain the rice and place it in the water, adding butter and salt, and let it cook.
10 min - 11
Before the rice is fully cooked, reduce the heat and make a hole in the center of the rice, adding the saffron mixture and two hot peppers, then cover the hole with rice and let it cook until done.
10 min - 12
Before serving the rice, gently stir it to mix the yellow rice grains with the white rice grains, then serve it in a dish, placing the stuffing on top and arranging the pieces of meat over the stuffing.
10 min
Nutrition Facts
Lambper 100gHot Pepperper 100gOlive oilper 100gButterper 100gBlack limeper 100gMasticper 100gBay leavesper 100gCorianderper 100gBlack Pepperper 100gMeat Spicesper 100gSaffronper 100gRose Waterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.