Timman Z Affaran Iraqi Saffron Rice With Meat Recipes

TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)

Timman Z'affaran (Iraqi Saffron Rice With Meat) image

There are similar recipes on Zaar but this is our absolute favorite version. It is a very delicious Iraqi rice dish that can be served as a bed of rice for other dishes such as Recipe #384628 or roast lamb or as part of a buffet. DH asks for this at least once a week as a whole meal with yogurt and a fresh salad! You could add frozen peas near the end of the rice's cooking time if you like. I have also since added some tomato paste after cooking the spices into the meat mixture and cooking it a little longer then adding to the rice before cooking or separately after for another delicious variation on this dish that I tend to leave the rasins out of. Original recipe from, The Complete Middle East Cookbook by Tess Mallos.

Provided by UmmBinat

Categories One Dish Meal

Time 1h10m

Yield 3 cups, 5-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basmati rice
1/2 teaspoon saffron thread
2 tablespoons rose water
1/3 cup oil (or ghee or butter)
1/4 cup blanched slivered almond (don't leave these out please)
1 medium onion, finely chopped
275 g ground lamb or 275 g beef
1 teaspoon baharat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
sea salt, to taste
2 1/4 tablespoons tomato paste (optional, see introduction)
1/4 cup raisins
3 cups chicken stock (I use Emirati Style Yellow Chicken Stock)

Steps:

Wash rice until water runs clear.
Cover with cold water and leave to soak for 30 minutes.
Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
Remove to a plate with a slotted spoon and reserve.
Add onion to pan and fry gently until transparent.
Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.

Nutrition Facts : Calories 688.5, Fat 35.2, SaturatedFat 8.7, Cholesterol 44.5, Sodium 303.8, Carbohydrate 72.8, Fiber 4.2, Sugar 9.3, Protein 20.9

IRAQI RICE (TIMMAN)

Iraqi Rice (Timman) image

Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Recipe #365961 with or without stock, Recipe #363669, Recipe #11761 or other stews, kabobs, etc.

Provided by UmmBinat

Categories White Rice

Time 40m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups white basmati rice
2 tablespoons olive oil (or butter for those who eat dairy)
3 cups chicken stock (or beef etc.)
salt
1/4 cup pine nuts
2 paper towels, each cut in two

Steps:

Wash rice well in a sieve and drain.
Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
Reduce heat to medium low and cover pot tightly for 15 minutes.
Open pot and fluff rice with a fork.
Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
Sprinkle over rice and fluff with a fork to incorporate.
Enjoy with any meat stew, bamia (okra) dish or chicken.

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