Rice with Chickpea and Beef

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Yield: Serves 5

Measures

Place rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.

Then soak rice in salted (with 1-2 tablespoons salt) lukewarm water for an hour.

Meanwhile, heat 2 tablespoons oil in a frying pan over medium heat. Add the carrots and sauté for 10-12 minutes. Set aside.

Heat 4 tablespoons oil in a pot over medium heat. Add onion and sauté until golden.

Increase heat to medium-high; add ground beef and cook until brown.

Reduce heat to medium, and add turmeric powder, cumin, cinnamon, angelica, allspice, curry powder, nutmeg, salt and pepper. Mix well and cook for 2 minutes.

Add crushed tomato, carrots and 1 3/4 cups warm water. Stir well, cover the pot and cook for 15 minutes.

Add chickpeas and 1/4 teaspoon saffron. Cook covered for 30-35 minutes. Taste and add more salt if needed. Set aside.

Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat.

Drain the rice, add to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice.

Remove from the stove and drain in a colander.

Pour 3 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Place a layer of the rice over the bread. Then place a layer of the beef-chickpeas mixture on the rice.

Keep layering until all the rice and mixture is used. Mix a little and try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Mix 3/4 cup water and 8 tablespoons oil and pour over the rice. Sprinkle with 1/4 teaspoon saffron.

Put the lid on and cook over medium-high heat until it begins to steam (about 4-5 minutes).

Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.

Reduce heat to medium-low and cook for approximately 30-40 minutes. Do not overcook, or rice becomes too soft.

When rice is ready, remove the pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg from the bottom of pot).

Transfer rice to a serving dish and pour the melted butter over.

For crispy bread crust (Tah-deeg); carefully remove the crusty bottom with a spatula in one whole piece.

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