Iraqi Rice Timman Recipes

TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)

Steps:

• Wash rice until water runs clear.
• Cover with cold water and leave to soak for 30 minutes.
• Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
• Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
• Remove to a plate with a slotted spoon and reserve.
• Add onion to pan and fry gently until transparent.
• Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
• Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
• Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
• Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
• Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
• Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.

IRAQI RICE (TIMMAN)

Steps:

• Wash rice well in a sieve and drain.
• Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
• Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
• Reduce heat to medium low and cover pot tightly for 15 minutes.
• Open pot and fluff rice with a fork.
• Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
• Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
• Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
• Sprinkle over rice and fluff with a fork to incorporate.
• Enjoy with any meat stew, bamia (okra) dish or chicken.

OUR IRAQI "TIMMAN" -- RICE

Steps:

• 1. dump oil into pot, heat on medium high.
• 2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
• 3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
• 4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3).
• 5. cover the pot, and do not open for at least 30 minutes.
• to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :).