Beef and Saffron Rice

Ingredients

• Medium-sized pieces of meat
• 4 dry onions
• 5 garlic cloves
• 2 tablespoons vegetable oil
• Bay leaves
• Whole cardamom pods
• 1 tablespoon dried coriander
• A pinch of black pepper
• Salt
• Cloves
• Meat seasoning
• 5 cups rice (or as desired)
• A few strands of saffron
• 1 tablespoon olive oil
• Rice preparation method:
• Raisins method:
• Chop three onions, put them in a pan over the heat with a tablespoon of oil and cook them until they turn golden; turn off the heat and add the raisins with a tablespoon of the saffron-and-cardamom mixture.
• Daqoos:

Method

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2. Rinse the beef well in hot water.
3. Place a large pot on the stove and add the vegetable oil and the onions, finely chopped, with the minced garlic.
4. Sauté for about five minutes, then add the beef along with the cardamom, bay leaves, ground coriander, black pepper, salt, cinnamon sticks, and beef spices, and any other seasonings to taste.
5. Add hot water to cover the beef and simmer for about three hours until tender.
6. When the water is absorbed, pour the saffron mixture over the surface: saffron ground with cardamom, a cinnamon stick, a tablespoon of olive oil, salt, a hot pepper, and a little water, then pour this over the rice.
7. When the meat is done, baste it with saffron water and olive oil—i.e., brush with the saffron mixture—and place in the oven, watching closely; every ten minutes brush the top with the same mixture
8. Heat a little olive oil with 5 garlic cloves and a small can (about two tablespoons) of tomato sauce or paste with two tomatoes…
9. Blend, then in a pot on the stove with a cube of chicken stock, a pinch of black pepper, a pinch of salt, and a hot chili pepper; simmer for about 15 minutes, then remove from heat.
   Timers: 15 min