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1
Wash and drain the rice.
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2
Heat 2 tablespoons of the butter or oil in a skillet, and fry the onion until golden.
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3
Add the meat and saute, stirring and turning the pieces, until browned all over.
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4
Cover with water, add salt and pepper, cinnamon, and allspice, and simmer for 1 hour, or until the meat is tender and the liquid absorbed.
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5
Boil the lentils in water for about 20 minutes, until done, adding salt when they begin to soften.
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6
Then drain.
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7
Now boil the rice in a heavy-bottomed, preferably nonstick pan for 10 minutes, until not quite tender and still a little underdone.
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8
Drain the rice.
-
9
Melt 2 tablespoons of the butter in the bottom of the pan, then stir in 2 tablespoons of the saffron water and about a third of the rice.
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10
Spread half the meat on top, then sprinkle on half the lentils, raisins, dates, and almonds if using.
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11
Cover with a layer of rice and the remaining meat, lentils, raisins, and dates, and finish with the rice that is left.
-
12
Melt the remaining butter, stir in the remaining saffron water, and pour all over.
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13
Cook, covered, on very low heat for 2030 minutes.
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14
To serve, see box on page 351.
