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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. In a small bowl, combine cinnamon, cardamom and cumin. Stir well and set aside. | 2. Rinse the rice vigorously in five changes of water (or under running water until it runs clear). Combine rice with 8 cups water and 2 tbsp salt. Let soak at room temperature for at least 2 hours. | 3. In a large, heavy pot, heat 2 tbsp oil over medium-high heat. When it shimmers, add the minced onions and saute until limp and golden, about 8-10 minutes. Add the lamb, 3/4 tsp salt, a large pinch of black pepper, turmeric, cinnamon and 1/2 tsp of the spice mixture from step 1. Saute 5 minutes. Add 2 cups water, bring to a boil, reduce to a simmer, cover, and cook until meat is tender, 2 1/2-3 hours. | 4. About 30 minutes before the meat is ready, prepare the lentils and rice. Combine lentils with 3 cups water and 1/2 tsp salt, bring to a boil, and simmer 10 minutes, then drain. | 5. In a frying pan, heat remaining 2 tbsp oil over medium heat until shimmering. Add sliced onion and saute until soft and golden, about 8 minutes. Add raisins and dates, saute another 2 minutes, then take off heat and set aside. | 6. Bring 2 qt water and 2 tbsp salt to a boil in a large (4-pt) nonstick pot. Add drained soaked rice and parboil 3-5 minutes, until grains are firm but no longer brittle. Drain rice and rinse under hot water. | 7. In the same pot, melt butter. Transfer half of it to a small bowl and set aside. Mix half the rice with the yogurt and spread it in the bottom of the pot (on top of the butter). Sprinkle rice with a layer of lentils, then a layer of onion-and-fruit mixture, also sprinkling remaining spice mixture between layers. Fluff remaining rice and repeat layering until all ingredients are used up; reduce the diameter of each layer so it forms a rough cone/pyramid. | 8. Cover and cook over medium heat 10 minutes to form a nice crust on the bottom. Remove the cover, drizzle reserved melted butter over the contents, lay a dish towel over the top of the pot, re-cover and cook over low heat 50 minutes. Without moving the lid, set the pot on a cold, wet dishtowel on the counter for 5 minutes (to loosen the crust). | 9. Transfer rice-and-lentil mixture to a serving platter, again forming a cone or pyramid shape. When only the crust remains in the pot, dislodge it with a knife or spatula and serve separately; it is considered a sign of good luck to get it out in one piece. Spoon the lamb stew around the pile of rice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cinnamon	1/2	teaspoon	ground rounded	-	-	-	-
cardamom	1/2	teaspoon	ground rounded	3.11	0.6847	0.1076	0.067
cumin	1/4	teaspoon	ground rounded	1.9688	0.2323	0.0935	0.1169
basmati rice	3	cups		-	-	-	-
salt	3/4	teaspoon		-	-	-	-
vegetable oil	4	tablespoons	divided	468.92800000000005	0.0	0.0	54.4
onion	1		minced	44.0	10.274000000000001	1.21	0.11
lamb shoulder	1		cut	1197.504	0.0	75.2069	97.2972
black pepper			ground	-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
cinnamon	1/2	teaspoon	ground	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
lentil	1 1/2	1/2		122.43	25.5717	10.3488	0.6353
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
golden raisin	1	cup		498.3	131.208	5.5935	0.759
date	4	ounces	pitted chopped	319.7823	85.0825	2.7783	0.4423
butter	8	tablespoons		684.0	31.428	21.372	57.6
yogurt	2	tablespoons		18.6812	1.4271	1.0627	0.9953

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