Serves 8
A very popular daily meal, usually made in large portions for special
occasions such as Eids, weddings and engagement parties. Serve with
salad, limes, yoghurt and fresh herbs.
6 cups Pari rice
1 tablespoon saffron
3 lbs (1.5 kg) fresh lamb leg or shoulder
2 tablespoons bezar
6 large onions
1 1/2 cups yellow split peas
1 cup sultanas
1/2 cup whole blanched almonds
4 large tomatos
4 tablespoons tomato paste
2 teaspoons turmeric
salt to taste
10 cardamom pods
6 large cinnamon sticks>br>
15 peppercorns
12 cloves
1 cup corn oil
10 cups water
Wash and soak rice for 2 hours. Soak saffron in one tablespoon of
rosewater, diluted with 1/4 cup of water. Chop onions, boil and drain
the yellow peas and chop tomatoes.
Boil cloves, peppercorns, cardamom and cinnamon in the water and add salt
to taste. Once it has started to boil, add the rice. When it is half
cooked, drain in a colander and set aside. Wash and dry the meat, cut
with the bones into 5" (12.5 cm) pieces and put into a large pot. Cover
with water and bring to the boil. Continue boiling until meat is tender,
skimming off froth where necessary. Drain. Put salt and pepper on meat
and fry in half the corn oil and lightly brown. Remove and place on a dish.
Add the onions to the oil, brown and then add turmeric and all remaining
ingredients. Add salt to taste and stir gently to ensure all is mixed
well. Add enough water to make a very thick paste. Cook slowley for
five minutes and remove from heat.
In another large pot, pour in a little corn oil, then place a layer of
rice, then meat, then onion and tomato mixture and continue layering
until ingredients are all used up. Drizzle the remaining oil over the
top, then the saffron. Cover with a cloth and tightly-fitting lid and
cook over a very low heat for 20 minutes. Serve immediately.
