I made this using sliced almonds and they over cooked in the blink of an eye. The heavier blanched slivered almonds are the way to go and do keep a close eye on them. You just want then a nice light golden shade when done.

MAKES: 4-6 servings
INGREDIENTS:

• 2 cups jasmine rice
• 1/2 teaspoon saffron thread
• 2 tablespoons orange water
• 1/4 cup olive oil (save the extra virgin for salads and use a less expensive oil here)
• 1/4 cup blanched split almonds
• 1 medium onion, finely chopped
• 10 ounces ground lamb (can use beef)
• 3/4 teaspoon baharat mixed spice
• salt, to taste
• 1/4 cup raisins
• 3 cups chicken stock

DIRECTIONS:

1. Wash rice until water runs clear.
2. Cover with cold water and leave to soak for 30 minutes.
3. Pound saffron threads, place in a small bowl and add the orange water, leaving to steep until required.
4. Heat half the oil in a frying pan on medimum low heat, add the almonds and fry until just turning golden.
5. Remove to a plate with a slotted spoon and reserve.
6. Add onion to pan and fry gently until transparent.
7. Increase heat, add meat and cook, stirring often to break up the meat. Cook until the juices evaporate, add baharat , 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
8. Heat remaining oil in a deep large thick bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
9. Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
10. Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
11. 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 (or pile the rice and add the meat over the top, sprinkle with browned almonds and the rest of the saffron-orange water and serve).
12. Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-orange water. This is excellent served as part of a buffet.

Tags: Middle East food, Middle East rice, rice and meat dish