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1
Wash rice until water runs clear.
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2
Cover with cold water and leave to soak for 30 minutes.
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3
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.
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4
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.
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5
Remove to a plate with a slotted spoon and reserve.
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6
Add onion to pan and fry gently until transparent.
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7
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.
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8
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.
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9
Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
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10
Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
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11
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.
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12
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.
