In a sauté pan, heat 3 tablespoons oil over medium heat and brown the onion and meat. Season with salt, pepper, turmeric, advieh, and lime juice. Pour in 1½ cups/360ml water. Cover and simmer for 55 minutes over low heat until the meat is almost tender. Add the saffron-rose water and set aside.
To cook the rice: Clean and wash 3 cups/600g rice 5 times in warm w
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
No reviews for this recipe