Zurbian
Yemeni rice with lamb and potato, coloured with saffron and baked sealed.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Marinate the lamb in yoghurt with the hawaij and salt for two hours.
Rinse the rice until the water runs clear and soak it thirty minutes.
Fry the onion in ghee to a deep gold and set half of it aside.
Brown the meat with the remaining onion, add the tomatoes and cardamom and stew an hour.
Fry the potato rounds to a golden crust in a separate pan.
Boil the rice in salted water for seven minutes, to half done, and drain it.
Layer the meat, rice, potato and raisins, streak the saffron over and bake it covered for thirty minutes.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: AninnymouseEditor · CC BY-SA 4.0