Afghani Vermicelli Rice II-RESHTA PULAU II

• 1 pinch saffron threads
• 1 tablespoon rose water
• ⅓ cup (80 ml) plus 3 tablespoons vegetable oil
• 1 medium onion (5 ounces/150 g), finely chopped
• 1 pound 10 ounces (750 g) lamb, cut into 1-inch (2.5 cm) cubes
• ½ teaspoon ground cinnamon
• Sea salt and finely ground black pepper
• 3½ ounces (100 g) vermicelli, broken into 1-inch (2.5 cm) pieces
• ⅓ cup (50 g) golden raisins, soaked for a couple of hours in cold water
• ¼ cup (40 g) slivered pistachios
• ¼ cup (40 g) slivered almonds
• 2½ cups (500 g) long-grain rice, rinsed and soaked for 30 minutes in lightly salted water

INSTRUCTIONS:

1. Steep the saffron in the rose water and 1 tablespoon of water.
2. Heat ⅓ cup (80 ml) of oil in a pot over medium heat. Add the onion and sauté until golden brown, around 10 minutes. Add the lamb and sauté until browned. Add the cinnamon, salt, and pepper to taste. Barely cover the meat with water and bring to a boil. Reduce the heat to low and let simmer for about 45 minutes or until the meat is tender and the sauce has become quite thick.
3. In a skillet over medium heat, heat 2 tablespoons of oil. Add the vermicelli and sauté until golden brown, about 7 minutes. Be careful not to burn it. Heat the remaining 1 tablespoon oil in a small pan over medium heat and sauté the golden raisins and nuts for 2 to 3 minutes, until the raisins have puffed up a little.
4. Preheat the oven to 300°F (150°C).
5. Put 6 cups (1.5 liters) water in a large pot and bring to a boil over medium-high heat. Add 1 tablespoon salt. Drain the rice and add it to the boiling water and boil for 3 minutes. Drain and transfer half of the rice to a Dutch oven (or other ovenproof pot). Add the vermicelli and mix with the rice. Spread the meat and its juices over the rice/vermicelli mix. Cover with half the remaining rice. Mix what’s left of the rice with the saffron rose water and place over one side of the rice in the pot. Spoon the raisins and nut mixture onto the other side. Cover the Dutch oven, transfer to the oven, and let steam for 45 minutes.
6. To serve, spoon out the saffron rice and golden raisins and nut mixture onto a small plate. Spoon the top layer of rice onto a serving platter. Spread the meat over the rice and cover with the bottom layer of rice. Scatter the saffron rice and golden raisins and nut mixture over the plain rice and serve hot.

NOTE:

• The meat juices should be about ⅔ cup (160 ml). If you have less juice, do not worry. If you have more and the rice ends up being too wet, increase the heat to high for a few minutes to let the liquid evaporate. Be careful not to let the bottom scorch.