This recipe is my last entry  for My Kitchen My World weekly event. I'd like to thank you all MKMW member for the fabulous journey that we've taken together, it was real pleasure. I also must thank Susan for creating such a wonderful event, and thanks to Lauren for all of your effort to be a moderator and maintain the site running and interesting. I wish you luck and I hope the group will continue to grow.

Rice pilaf with lamb and dried fruit. Sounds good, no?

The photo really can't do justice of this humble rice pilaf, I can't even explain how good this rice was. It disappeared so quickly, glad that  I managed to save a plate for photograph. So, here is the recipe:

Ingredients:

1 lb ground lamb

3 cup Basmati rice

1 tbs olive oil

½ cup raisins
½ cup dried apricots

½ dried cranberries

1 onions, chopped

1 tsp saffron (dissolve with 2 tbs warm water)

1 tsp caraway seeds

1 stick  cinnamon

1 tbs chopped parsley (optional)
2 baby Italian eggplant, cubed
1 lb green bean, cut into 1 inch long
½ cup frozen  fava bean 
salt to taste.

• Wash the rice until the water is become clear, about 5 times. Put the rice in a large bowl, add 2 tbs salt, and about 8 cups of water. Soak the rice for minimum 2 hours.


• In sauce pan, brown the  onion, and the ground mutton or lamb in 1 tbs olive oil. Cook for 5 minutes, add the rest of the ingredients, but not the saffron water. Continue to cook until the vegetables are soft and the lamb is tender, about 10 to 15 minutes.


• In a large non stick pot bring 8 cups of water and 2 tbs salt to a boil. Drain the rice, and add to the boiling water. Boil briskly for 5 to 7 minutes, or until the rice almost feel soft when you bite. Drain the rice into a large fine mesh colander. 


• Return the pot to the stove, turn the heat to low. Add ⅓ of the meat mixture, ⅓ of the rice, continue until you use up all of the rice and the meat mixture. Ending with the rice, Sprinkle with saffron water. Place a clean kitchen towel on the pot, and cover firmly with the lid to prevent steam from escaping. Cook for 35 to 45 minutes.


• Carefully open the lid, turn of the heat, and transfer the rice to a large platter, garnish with parsley if desire. Delicious!