Ingredients (serves 4)

4 Cups rice

250g Minced meat

3 Small onions

3 tbsp sliced almonds

3 tbsp sliced pistachios

2 tbsp sliced sour orange peel

3 tbsp barberries

1 tbsp raisins

½ cup ground dissolved saffron

1 tbsp lemon juice

1 tsp rosewater

Salt, pepper, turmeric to taste

Direction:

Wash and soak the rice. Grate one of the onions and knead with the meat. Take the size of a finger knuckle and roll into meatballs. Fry in a pan with a little oil. Caramelize the remaining onions and add to the meatballs.

Put the rice in a large pan of boiling water and salt until soft in the middle and drain. Add a little oil and water to the bottom of the pan and layer the meatballs and rice together in the pan and allow to steam.

Blanch the sour orange peel by boiling in water. Change the water 3 to 4 times to take the bitterness away. Drain and sauté with a little lemon juice and rosewater. Adding 1 tbsp of sugar is optional.

Wash the almond and pistachio slices and barberries and sauté together with the raisins. Mix in a spoon of caramelized onions to get rid of the sour barberry taste.

Dish out the steamed rice and add layers of each ingredient to it. Decorate the top with the slices of almonds, pistachios, and sour orange peels. Do not forget that garnishing plays a big part in this dish.