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1
Heat 1/4 cup of the canola oil in a pan, add the onions and sautee until transparent. Add the meat, 2 teaspoons of salt and saudi spices and cook until the meat is brown.
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2
Add the boiling water, bring to a boil. Skim the foam from the top, reduce heat to medium-low and cover.
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3
Simmer until the meat is tender. About 2 1/2 hours.
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4
Preheat oven to 250 degrees farenheit.
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5
Using a slotted spoon, transfer the meat to a baking dish. Season it with the remaining 1 teaspoon of salt, cover with foil and place in the oven to keep warm. Keep the stock.
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6
Heat the remaining 1/4 cup of goil and the butter in a large pot over high heat. Add the carrots, peppers, peas, tomatoes, remaining onions, garlic, saffron, cardamom, cinnamon, allspice, salt and white pepper. Cook, stirring, until the vegetables are soft.
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7
Add the rice into the vegetables, and stir until well incorporated. Add the hot stock to the rice mixture, bring to a boil, cover and lower the heat to medium-low. Cook for 15 minutes.
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8
Give the rice mixture a quick stir. Taste, and adjust the seasoning if needed. Slide a heat diffuser under the pot and lower the heat to the lowest setting. Cook until the rice is fluffy, about 10-15 minutes. Remove from heat.
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9
To serve, put the rice on a serving dish, piling it high in the center. Arrange the meat on top and garnish with the nuts and raisins.
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10
Serve with daqoos (you can find recipes for this on food.com). I will add my recipe for this later.
