Toasted Persian Noodle Rice

Serves 4-6

Time 45 minutes

Ingredients

200g lamb mince

1 cup ghee

3 cloves garlic, chopped

a pinch of saffron

2 bay leaves

100g pistachio nuts

100g pine nuts

1 brown onion, finely chopped

250g egg vermicelli, crushed

75g butter, roughly cut into cubes

2 cups basmati rice

800ml beef stock

3 tbsp extra virgin olive oil

Salt

Method

Heat the ghee in a pan over medium heat until melted. Add the vermicelli and stir to coat in the ghee. Toast the vermicelli to a lovely even brown colour without burning.

Add bay leaves and saffron, stir and cook for 30 seconds.

Add the onions, garlic and lamb and cook for around 8 minutes. Then add the nuts, rice, butter and the stock. Season with salt.

Place the lid on and simmer with the lid on over a low heat for 25-30 minutes or until the meat and rice are cooked through.

Fluff up with a plate and serve.