Hamin-e Berenj

Ingredients

• •2 cups basmati rice
• •1 1/2 pounds chicken pieces or lamb stew meat
• •2 potatoes, peeled and cut in chunks
• •2 tomatoes, chopped
• •1 large onion, sliced
• •1 teaspoon turmeric
• •1/4 teaspoon saffron threads, bloomed in hot water
• •1/2 teaspoon cinnamon
• •2 tablespoons oil
• •1 1/2 teaspoons kosher salt
• •1/2 teaspoon black pepper
• •4 cups water or stock

Instructions

1. 1

   Rinse the rice and set aside.

2. 2

   Heat the oil in a heavy pot and lightly brown the chicken or lamb with the onion.

3. 3

   Add the potatoes, tomatoes, turmeric, cinnamon, salt, and pepper, and cook for a few minutes.

4. 4

   Spread the rice over the meat and vegetables, then pour in the saffron water and enough stock to just cover the contents.

5. 5

   Bring briefly to a simmer, then reduce the heat to very low.

6. 6

   Cover the pot tightly and cook for several hours or overnight until the rice is tender and the flavors have melded.

7. 7

   Serve hot for Shabbat lunch, spooning meat and rice together.