Ingredients:

  • 2 cups rice, basmati
  • 1/2 teaspoon saffron threads
  • 2 tablespoon boiling water, for saffron
  • 1/4 cup butter
  • 2 onion, finely chopped
  • 1 inch piece ginger fresh chopped
  • 1 teaspoon cumin, grounded
  • 1 tablespoon coriander seeds ground
  • 1 tea spn cardamoms seeds crushed
  • 1 teaspoons peppercorns ground
  • 1 cinnamon stick
  • 1 pound lamb, cut in 1″ cubes
  • 4 ounces apricot halves dried cut
  • 4 ounces raisins (kish mish)
  • 2 ounces cashews, slit in half
  • 2 ounces almonds, slivered
  • 2 bay leaves
  • 3 teaspoons salt
  • 2 cups chicken stock
  • 3 tablespoons butter, melted
  • 2 ounces pistachio nuts chopped

Preparation:

  1. Rinse rice well, soak it in cold water for 30 minutes and drain. Place
    saffron threads into two tablespoons of boiling water and allow to soak for
    10 minutes.
  2. Melt butter in a large, heavy skillet. Add onions, ginger and garlic.
    Sauté, stirring constantly for 5 minutes, or until onions are soft and
    translucent but not brown.
  3. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté,
    stirring constantly for about 2 minutes.
  4. Dry lamb cubes with paper towels and add to the spice mixture, taking
    care not to splatter. Sauté for about 10 minutes, or until they are seared
    and brown.
  5. Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp.
    salt. Pour into chicken stock, cover pan, and simmer until lamb is tender,
    about 35 to 40 minutes.
  6. Taste the mixture and add more salt if necessary. Remove pan from heat.
    Remove and discard cinnamon stick and bay leaves. Set aside and keep warm.
  7. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of
    water to boil over high heat.
  8. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan
    from heat and drain rice in a colander. Pour 1 tablespoon of melted butter
    into a large, ovenproof casserole dish.
  9. Put one-third of the rice in the bottom. Sprinkle with one-third of the
    saffron water. With a slotted spoon, transfer half of the meat and fruit
    mixture to the casserole dish.
  10. Add another third of the rice and saffron water. Add the remaining meat
    and fruit mixture, reserving the pan juices. Finish with a last layer of the
    rice sprinkled with the remaining saffron water.
  11. Pour the reserved pan juices over all. Sprinkle with pistachios,
    remaining almonds, and remaining melted butter. Cover casserole dish and
    bake until the rice has absorbed all the liquid–approximately one half
    hour.
  12. Remove from oven and serve immediately

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