400 gram long grain rice Persian rice
100 gram clarified butter
300 gram cauliflower cut into flowerets
400 gram onion diced
500 gram Lamb shoulder (or chicken) cut into 1.5 cm cubes
Salt and pepper
5 gram ground cumin
5 gram all spice
10 gram garlic crushed
50 ml olive oil
400 gram eggplant sliced
600 ml chicken stock
2-3 threads saffron dissolved in stock
40 gram toasted pine nuts and almonds
Coriander for garnish
Soak the rice in lightly salted lukewarm water for about 1 hour. Drain well
In a large, heavy skillet heat 2 Tbsp. of the butter and sauté the onions until translucent.
Sprinkle the lamb generously with salt and pepper and add to the onions.
Sauté, stirring regularly until the meat is seared on all sides and the onions are golden.
Add 1 tsp of the cumin, the allspice and just enough water to cover the lamb.
Bring to a boil and then lower the flame, simmering uncovered for 20 minutes.
In a large heavy skillet melt the remaining butter together with the olive oil. Fry the eggplant slices, seasoning with salt and black pepper and the remaining cumin. When nicely browned drain the slices on paper toweling and set aside.
Separately, deep fry the cauliflower and remove.
Sprinkle a casserole dish with salt, spread the garlic on the bottom and then add the lamb and onions. Top the mixture with the eggplant slices, cauliflower florets and the rice. Pour over just enough of the stock to cover the rice, bring to a boil and then cover tightly. Reduce the heat and simmer until the rice is cooked and the liquids absorbed
To un-mold, run a knife around the rim, place a platter on top and quickly and then un-mold. Sprinkle over with the pine nuts and coriander. Serves 4 – 6.