Kabsa

Method

1. 1 Soak the rice for 1 hour, then drain.
2. 2 Sauté the onions and lamb for 12 minutes, then add the tomatoes, baharat, and cardamom.
3. 3 Poke holes in the dried lemons and add 700 ml of water, then simmer for 50 minutes — the fermented sourness of the dried lemons is very different from that of fresh lemons, this is a distinctive feature of this recipe.
4. 4 Remove the meat, cook the rice in the broth for 15 minutes, then let it sit for 10 minutes.
5. 5 Grill the meat again for 8 minutes until browned on all sides, then arrange it on top of the rice and sprinkle with almonds and roasted raisins.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: simmer the lamb in a pressure cooker for 25 minutes at high pressure with 500 ml of water, then release the pressure naturally, and then cook the rice with the lid open as usual.