The Lamb pilaf with saffron and nuts Recipe is a spectacular way of cooking rice. Some pilafs are plain, while others are lavish and designed for special occasions and festivals. Spices used also vary enormously, depending on from where in the vast Persian empire the pilaf originated. Char masala is a blend of four spices in equal quantities: cinnamon, cloves, cumin, and black cardamom seeds. Grind the spices using a mortar and pestle or a spice grinder. Grind only a small amount at a time, and store in an airtight container.
Serves 4
Ingredients:
1 3⁄4lb (800g) leg of lamb, trimmed and boned
2 1⁄2 cups basmati rice
3 tablespoons vegetable oil
2 onions, finely chopped
2 teaspoons char masala
2 bay leaves
2 tablespoons sugar
1⁄2 cup sliced almonds
1⁄2 cup skinned pistachio nuts
1 teaspoon saffron threads
salt and freshly ground
black pepper
Method:
1. Dice the lamb into 3⁄4in (2cm) cubes. Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in fresh water for 30 minutes.
2. Meanwhile, heat the vegetable oil in a Dutch oven or similar casserole over a medium-high heat. Add the onion, and sauté for 5–6 minutes until soft and starting to turn golden brown. Add the diced lamb and brown on all sides. Sprinkle in the char masala and bay leaves, and cover with 1 cup water. Season with salt and black
pepper. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes until the meat is tender. When the meat is ready, remove with the onion from the pan.
3. Put the sugar and 1⁄2 cup water into a separate pan. Simmer for about 5 minutes until the sugar has dissolved and the liquid is syrupy. Stir in the almonds, pistachio nuts, and saffron.
4. Preheat the oven to 300°F (150°C). Bring 11⁄2 quarts water to the boil in a clean pan. Drain the soaked rice, parboil for 3 minutes, then drain again in a large sieve. Mix a quarter of the rice into the syrup and nuts. Add the remaining rice to the meat juices in the Dutch oven or casserole.
5. Top one half of the rice in the casserole with the cooked lamb and the other half with the rice and nut mixture. Cover with a tight-fitting lid, and transfer to the oven. Slow-cook at this low temperature for 45 minutes. Serve the lamb pilaf on a large platter, garnished with the nut-and-saffron-studded rice.
 |
| Lamb pilaf with saffron and nuts Recipe |
