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Basmati rice lamb onions turmeric liquid saffron yogurt fresh spinach water boiling water vegetable oil butter egg salt
Viewed: 49 - Published at: 5 years agoIngredients
- 1 pound 2 ounces basmati rice
- 1 pound 10 ounces shoulder of lamb (boned)
- 2 medium onions
- 2 teaspoons turmeric
- 6 tablespoons liquid saffron
- 1 1/4 cups plus 2 tablespoons Greek-style yogurt
- 1 pound 10 ounces fresh spinach (cooking dramatically reduces the volume)
- 1 3/4 cups plus 2 tablespoons water
- 1 cup plus 2 tablespoons boiling water
- 6 tablespoons vegetable oil
- 2 tablespoons butter
- 1 egg
- salt
Method
- Wash the rice several times and soak in cold salted water.
- Wash and trim the lamb, cut into approximately 4-inch chunks and sprinkle with salt.
- Peel the onions, cut one into 4 pieces and finely chop the other.
- Wash the spinach, discard the tough stems, dry in a salad crisper and chop with a wide-bladed knife.
- Mix the yogurt and 4 tablespoons of liquid saffron and beat the egg into the yogurt, add salt to taste.
- Choose a heavy-based saucepan, preferably non-stick and large enough to allow room for all the ingredients to steam well together.
- Heat 2 tablespoons of oil and lightly fry the onion chunks, add the meat, 1 teaspoon of turmeric, 1 tablespoon of liquid saffron, salt and pepper.
- Add the boiling water, stir well, bring back to a boil, reduce the heat, cover and allow to simmer for 1 to 1 1/2 hours.
- The meat should be almost cooked by this stage.
- In a frying pan, heat 2 tablespoons of the oil and fry the chopped onions until golden.
- Add the chopped spinach and fry for 5 to 10 minutes.
- The spinach will shrink in volume considerably.
- Add the rest of the turmeric, salt and pepper, stir well and remove from heat.
- Set aside to cool.
- Make the rice in the same pan that the meat has been cooked in.
- Take the meat pieces out and put to one side.
- Add enough cold water to the already existing juices in the pan to end up with a volume of 15 fluid ounces.
- Add 1 dessert spoon of salt and bring to the boil.
- Drain the rice and add to the pan with 2 tablespoons of oil and half of the butter and a tablespoon of liquid saffron.
- Gently simmer on medium heat until the water has evaporated, and small holes start to appear on the surface of the rice.
- Empty the rice into a large colander or a bowl.
- Mix the rice with the meat and yogurt saffron mixture, making sure that the meat pieces are coated with yogurt and saffron and evenly distributed.
- Return the pan to the heat, add 2 tablespoons of oil and 1 tablespoon of liquid saffron.
- When hot, place some of the rice and meat mix evenly in the bottom of the pan, reduce the heat to low and add a layer of the spinach and onion mixture.
- Continue alternating a layer of rice and meat with a layer of spinach to the top, making sure that the spinach layer is distributed evenly and thinly.
- Add to the pan the rest of the butter, oil and any liquid saffron that is left.
- Wrap the lid in a tea towel and jam tightly into the pan.
- Steam the rice for at least 1 hour.
- Remove from the heat and stand the pan in 3/4-inch of cold water in the sink for a couple of minutes to loosen the tahdig.
- If you have used a non-stick pan, turn the rice upside down onto a flat dish.
- Alternatively, take the lamb pieces out and arrange in a flat serving dish and then spoon the rice over the lamb.