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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. wash and drain rice. | 2. heat 2 T butter and fry the onion till golden; add the meat and sauté stirring and turning the pieces till browned all over. Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed. | 3. boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain. | 4. now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice. | 5. Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice. | 6. spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using. | 7. Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left. | 8. Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
onion	1		chopped	64.0	14.944	1.76	0.16
lamb	1	cubes		-	-	-	-
salt pepper				-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
lentil	1	cup	rinsed	81.62	17.0478	6.8992	0.4235
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
date	1	cup	pitted chopped	414.54	110.2941	3.6015	0.5733
almond	1/3	cup	blanched	642.3733	0.0	0.0	72.6667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.