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
- 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
- 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 and add the orange water, leaving to steep until required.
- Heat half the oil in a frying pan on medimum low heat, add the almonds and fry until just turning golden.
- 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 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.
- 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.
- 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 (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).
- 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.