| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFSoak the rice in water for 30 minutes. Rinse the rice until the water is clear.
To prepare the mixed nuts and dried fruit topping, cut the dried figs and apricots into small cubes.
On a low heat, fry all the nuts and dried fruits separately in a little oil, until a pale brown colour appears on all sides.
Combine all the nuts and dried fruits together before use.
To make the rice, in a medium-sized pot, heat 2 tbsp of oil.
Add the bay leaf and cinnamon stick. Then add the lamb and season with ½ tsp of salt, white pepper, black pepper, cinnamon and 7-spice powder.
Sauté the ingredients together until the meat has browned slightly but still retains its moisture.
Add in the rice and mix together for a couple of minutes.
Add the boiling water and remaining 2 tsp of salt. Mix and cover the pot. Reduce the heat and leave the rice to cook for about 20-30 minutes.
Serve the rice in a large platter topped with the mixed nuts and dried fruit.
