Instructions: Wash and drain the rice. Heat 2 tablespoons of the butter or oil in a skillet and fry the onion until golden. Add the meat and saute, stirring and turning the pieces, until browned all over. Cover with water, add salt and pepper to taste, cinnamon and allspice and simmer for 1 hour, or until the meat is tender and the liquid is absorbed.

Boil the lentils in water for about 20 minutes, until done, adding salt when they begin to soften. Then drain.

Boil the rice in a heavy-bottomed, preferably nonstick pan for 10 minutes, until not quite tender and still a little underdone. Drain the rice. Melt 2 tablespoons of the butter or oil in the bottom of the pan, then stir in 2 tablespoons of the saffron water and about a third of the rice.

Spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds, if using. Cover with a layer of another third of the rice and the remaining meat, lentils, raisins and dates, and finish with the rice that is left. Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook, uncovered, on very low heat for 20 to 30 minutes.

According to the author:
NOTES : Makes 6 to 8 servings

Kristin: Id reduce the butter/oil, and omit the lamb. I would also probably use brown rice. This could be a side dish or main dish.

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