Toasted Persian Noodle Rice
Serves 4-6
Time 45 minutes
Ingredients
200g lamb mince
1 cup ghee
3 cloves garlic, chopped
a pinch of saffron
2 bay leaves
100g pistachio nuts
100g pine nuts
1 brown onion, finely chopped
250g egg vermicelli, crushed
75g butter, roughly cut into cubes
2 cups basmati rice
800ml beef stock
3 tbsp extra virgin olive oil
Salt
Method
Heat the ghee in a pan over medium heat until melted. Add the vermicelli and stir to coat in the ghee. Toast the vermicelli to a lovely even brown colour without burning.
Add bay leaves and saffron, stir and cook for 30 seconds.
Add the onions, garlic and lamb and cook for around 8 minutes. Then add the nuts, rice, butter and the stock. Season with salt.
Place the lid on and simmer with the lid on over a low heat for 25-30 minutes or until the meat and rice are cooked through.
Fluff up with a plate and serve.