👨‍🍳 Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for at least 30 minutes. Drain well.

   💡 Tip: Soaking rice helps it cook evenly and results in fluffier grains.
2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of oil/ghee over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

   💡 Tip: Browning the lamb adds depth of flavor to the stew.
3. 3

   Add the remaining 2 tablespoons of oil/ghee to the pot. Sauté the chopped onions until golden brown. Add minced garlic and cook for another minute until fragrant.

   💡 Tip: Ensure onions are well-caramelized for sweetness.
4. 4

   Return the lamb to the pot. Add turmeric, cinnamon, cardamom, salt, and pepper. Stir well to coat the lamb. Pour in the water or lamb broth, bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until the lamb is tender.

   💡 Tip: Low and slow cooking is key for tender lamb.
5. 5

   While the lamb is simmering, prepare the barberries. Rinse them well and soak in cold water for 10 minutes. Drain. In a small pan, heat 1 tablespoon of oil/ghee, add the drained barberries and sugar (if using). Sauté for 1-2 minutes until they plump up slightly. Be careful not to burn them.

   💡 Tip: Sautéing barberries briefly brings out their flavor and softens them.
6. 6

   Prepare the rice. In a large pot, bring 8 cups of salted water to a rolling boil. Add the drained rice and cook for 5-7 minutes, until al dente. Drain the rice.

   💡 Tip: Cooking rice until al dente prevents it from becoming mushy when layered.
7. 7

   In the same pot used for rice, layer the cooked lamb stew at the bottom. Top with half of the drained rice. Sprinkle half of the sautéed barberries and julienned carrots over the rice. Add the remaining rice, followed by the rest of the barberries and carrots. Drizzle the bloomed saffron over the top layer of rice.

   💡 Tip: Layering helps to steam the rice and infuse it with the flavors of the stew and barberries.
8. 8

   Cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb excess steam). Cook on low heat for 30-40 minutes, until the rice is fully cooked and fluffy.

   💡 Tip: The steaming process is crucial for perfectly cooked rice.
9. 9

   Gently fluff the rice with a fork, mixing the layers slightly. Serve hot, ensuring each portion has a good mix of lamb, rice, and barberries.

   💡 Tip: This dish is often served with a side of yogurt or a fresh salad.