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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required. | 4. Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done. | 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 make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside. | 8. Heat remaining oil or ghee in a deep large 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. Rice should not spoil, though this depends on its quality. | 12. Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups		-	-	-	-
saffron thread	1/2	teaspoon		-	-	-	-
rose water	2	tablespoons		0.0	0.0	0.0	0.0
oil	1/3	cup		598.6	0.0	0.1913	67.97800000000001
almond	1/4	cup	blanched slivered	481.78	0.0	0.0	54.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
lamb	275	g	ground	734.25	0.0	46.42	59.3725
spice	1	teaspoon	mixed	4.997	1.3703	0.1157	0.1651
sea salt				-	-	-	-
tomato paste	2 1/4	tablespoons		29.52	6.8076	1.5552	0.1692
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
emirati yellow chicken stock	3	cups		-	-	-	-

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