timman z’affaran



  • A festive rice dish from Iraq, enriched with sweated chopped onion and minced meat which are fried until dry with baharat, sultanas and salt. The rice is first soaked for 30 minutes then simmered in chicken stock with the meat mixture for a further 30 minutes and allowed to rest under a tight-fitting lid. It is served sprinkled with toasted split almonds and rose water and coloured and flavoured with saffron.