3 c. rice
2 tbs. olive oil
2 large steaks (I used sirloin)
2 c. water
3 c. beef stock
4 cardamom pods
3 sticks of cinnamon
1 tsp. whole black peppercorns
3 bay leaves
1 large onion, chopped
5 cloves garlic, chopped
1 liter plain yoghurt, preferrably goat's
1 tbs. flour
1 tsp. ground cinnamon
two pinches of saffron
2 tbs. white flour
salt, to taste
1 c. parsley, chopped (optional)
1 c. almonds, sliced and toasted
1. Put meat in a cooking pot with water and stock. Bring to a boil. Skim off any foam. Put rice in a bowl and cover with water, let soak for 20 minutes.
2. Meanwhile, add cardamom, whole cinnamon, bay leaves, salt, peppercorns, onion and garlic to the pot with meat. Let simmer for about 20 minutes, until liquid is reduced and meat is cooked.
3. Put yoghurt in the blender with flour, saffron, egg, cinnamon, salt, and blend it all together. Place the mix in a small saucepan on the stove and boil.
4. Put vegetable oil in another pot on low. Add rice, stirring constantly. Drain the meat broth and reserve. Take 2 1/2 cups and add to the rice and bring to a boil. Turn down to a simmer and let the rice cook for about ten minutes or until done.
5.Add a cup of the broth, and the yoghurt mix back to the meat and spices. Bring to a boil. If too liquid-y, simmer for a while to reduce.
6. Cover a plate with a flatbread. Put rice on top, and then spoon meat and sauce on top. Garnish with almonds and parsley. Serve with a simple Arab-style side salad.
7. Pray. Eat. Enjoy. Imagine you hear the haunting call to prayer, echoing from building to building.