RESHTA PULAU II
AFGHANISTAN
This vermicelli rice is a savory meat version of Afghani Vermicelli Rice I. It is a little like a biryani but with added vermicelli. I love the way Afghans put the garnishes of rice dishes on the side of the rice, then spread them over the rice instead of layering them so that they are mixed into the rice. The result is pretty much the same as with biryani but the presentation differs.
SERVES 4 TO 6
Good pinch of saffron threads
1 tablespoon rose water
⅓ cup (80 ml) plus 3 tablespoons vegetable oil
1 medium onion (5 ounces/150 g), finely chopped
1 pound 10 ounces (750 g) lamb, cut into 1-inch (2.5 cm) cubes
½ teaspoon ground cinnamon
Sea salt and finely ground black pepper
3½ ounces (100 g) vermicelli, broken into 1-inch (2.5 cm) pieces
⅓ cup (50 g) golden raisins, soaked for a couple hours in cold water
¼ cup (40 g) slivered pistachios
¼ cup (40 g) slivered almonds
2½ cups (500 g) long-grain rice, rinsed and soaked for 30 minutes in lightly salted water
1. Put the saffron to steep in the rose water plus 1 tablespoon water.
2. Heat ⅓ cup (80 ml) of the oil in a pot over medium heat. Add the onion and sauté until golden brown, about 10 minutes. Add the lamb and sauté until browned. Add the cinnamon and salt and pepper to taste. Barely cover the meat with water and bring to a boil. Reduce the heat to low and let simmer for about 45 minutes, or until the meat is tender and the sauce has become quite thick.
3. Meanwhile, heat 2 tablespoons of the oil in a skillet over medium heat. Add the vermicelli and sauté until golden brown, about 7 minutes. Be careful not to burn it. Heat the remaining 1 tablespoon oil in a small pan over medium heat and sauté the golden raisins and nuts for 2 to 3 minutes, until the raisins have puffed up a little.
4. Preheat the oven to 300°F (150°C).
5. Put 6 cups (1.5 liters) water in a large pot and bring to a boil over medium-high heat. Add 1 tablespoon salt. Drain the rice and add to the boiling water and boil for 3 minutes. Drain and transfer half the rice to a Dutch oven (or other ovenproof pot). Add the vermicelli and mix with the rice. Spread the meat and its juices (see Note) over the rice/vermicelli mix. Cover with half the remaining rice. Then mix what’s left of the rice with the saffron rose water and place over one side of the rice in the pot. Spoon the raisins and nut mixture onto the other side. Cover the Dutch oven, transfer to the oven, and let steam for 45 minutes.
6. To serve, spoon out the saffron rice and golden raisins and nut mixture onto a small plate. Spoon the top layer of rice onto a serving platter. Spread the meat over the rice and cover with the bottom layer of rice. Scatter the saffron rice and golden raisins and nut mixture over the plain rice and serve hot.
NOTE: The meat juices should be about ⅔ cup (160 ml). If you have less juice, do not worry. If you have more and the rice ends up being too wet, increase the heat to high for a few minutes to let the liquid evaporate. Be careful not to let the bottom scorch.