Adapted from “Ziryab,” by Farouk Mardam-Bey (Ici La Press). Serves 4. Find rose water at Arash Market.
Ingredients
1 1/2 cup basmati rice
1/2 pound ground lamb
1 medium onion, finely chopped
1 1/2 cups chicken broth
1/2 teaspoon saffron
2 tablespoons ghee, clarified butter, or olive oil
1/4 cup blanched almonds
1/4 cup golden raisins
2 tablespoons rose water
Directions
Carefully wash the rice several times and soak it in lukewarm water for 1 hour. In a small bowl, mix the saffron into the rose water. Set aside.
Saute the almonds in 1 tablespoon ghee or oil, set them aside. Saute the onion, add the ground lamb and saffron. Mix and cook, while stirring constantly. Add the raisins to the meat mixture, season with salt. Take the pan off the heat, set aside.
Melt the remaining ghee or oil in a pot, add the chicken broth and 2 teaspoons of the saffron rose water. Bring to a boil. Drain the rice and add it to the pot with the chicken broth and saffron rose water. Cut a strip of cloth and place it around the rim of the pot, then carefully put the lid on over the strip (this technique seals the pot) and cook it over very low heat. When it is half cooked, gently mix in the ground lamb mixture.
Place the rice in an attractive serving dish. Top with the sauteed almonds, then sprinkle with the rest of the rose water.
