Kabsa

Fantastic fool-proof Kabsa

By Shahad

Step 1- heat at least 2 to 3 tbs of vegetable oil and 1 tbs of ghee (samna)

Add 1 medium minced onion

Add 1/2 kilo good lamb (various cuts -- make sure there a couple of bones there)

In a spiceball include: 3 pieces cardamon/1 hailain/little piece of kolanjan/black pepper balls/small cinnamon stick/5 pieces goronful/1 lemon nashif /pinch kozbara nashfa

Place that with that onion and lamb. Cook until meat is sealed and browned (approx 7 min)

Step 2 - add boiled water.

You should know your measurement of rice and add enough water to plan that it covers the rice at least 1cm (don't add rice yet-just imagine how much you will put)

Simmer meat in soup for at least 1 HOUR! you want that meat tender!

Step 3 -- Test meat. If tender, add washed rice (select a good brand - no uncle ben's! Note that some brands need little soaking)

Boil until that 1cm of soup disappears from top but rice still wet.

In a small cup, pour little water over generous amount of high end saffron. Wait until flavor is released, pour over your kabsa. Cover and cook on VERY low heat. Give it 10min depending on rice.

Serve with fried raisins, raita yoghurt salad and doggos!