A delightful twist on a classic Iraqi dish, this saffron-infused rice with spiced meat is a feast for the senses.
Rinse the rice under cold water until the water runs clear, then soak it in cold water for 30 minutes.
Soaking the rice helps it cook evenly and results in fluffier grains.
Crush the saffron threads and steep them in the rose water in a small bowl.
Use warm rose water to enhance the infusion process.
Heat half the ghee in a frying pan and toast the almonds until golden. Remove and set aside.
Keep stirring the almonds to prevent uneven toasting.
In the same pan, sauté the onion in the remaining ghee until translucent.
Cook on medium heat to avoid browning the onion too quickly.
Add the ground lamb and beef to the pan, cooking until browned and crumbly. Stir in the mixed spice, salt, tomato paste, and raisins, then cook for another minute.
Break up the meat with a wooden spoon for an even texture.
In a deep pot, bring the chicken stock and half of the saffron-rosewater mixture to a boil.
Ensure the stock is well-seasoned before adding the rice.
Drain the soaked rice and add it to the boiling stock. Stir occasionally until it returns to a boil, then reduce the heat, cover, and simmer until the rice is tender.
Avoid lifting the lid too often to maintain the steam.
Gently fold the cooked meat mixture into the rice, cover with a clean kitchen towel under the lid, and let it sit on low heat for 5 minutes.
The towel helps absorb excess moisture, keeping the rice fluffy.
Transfer the rice to a serving dish, garnish with the toasted almonds and remaining saffron-rosewater mixture.
Serve immediately for the best flavor and texture.
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