🍛 Zurbian (Adeni Spiced Rice with Meat)

Method

1. Cut the 1 kg of meat into large pieces, rinse and pat dry, and crush the 5 garlic cloves.

2. Marinate the meat with the cup of yogurt, the garlic, 1 tbsp ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp black pepper and salt; cover and refrigerate for at least 2 hours.

3. Wash the 3 cups of rice until the water runs clear and soak it in water for 30 minutes.

4. Slice the 3 onions thinly, peel the 3 potatoes and halve them, and cut the 2 tomatoes into small cubes.

5. Heat the cup of oil in a pot over medium heat and fry the onions for 15 minutes, stirring, until golden and crisp, then lift onto paper towels; if you have 1/2 cup raisins, fry them after for 1 minute until plump.

6. In the same oil, fry the potato halves for 8 minutes until browned outside, then lift out.

7. Put the meat and its marinade in a heavy pot with the tomatoes, half the fried onions, a little water and the hot pepper if using; bring to a boil, then cover and cook over low heat for 60 minutes until tender and the sauce thickens.

8. Boil the rest of the water with salt, the 6 cardamom pods, 5 cloves and 2 cinnamon sticks, add the drained rice and boil over high heat for 7 minutes until half cooked with a firm centre, then drain.

9. If you have a pinch of saffron, soak it in 2 tablespoons of warm water until it releases its colour.

10. Arrange the potato halves over the meat, then the rice; scatter the remaining fried onions and the raisins on top and drizzle with the saffron and 2 tablespoons of the frying oil.

11. Cover the pot tightly and leave on the lowest heat for 30 minutes until steam rises from the rice and the grains are cooked and fluffy.

12. Invert the pot onto a large serving platter so the meat and potatoes are on top, and serve hot.

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