Add saffron to rose water and set aside.
Peel and chop onions, sauté in oil until translucent.
Add baharat and turmeric with the lemon zest and sauté lightly.
Add the meat and sauté all around as well.
Add tomatoes and juice of one lemon and simmer a bit.
Add 2-3 cups of salt, cinnamon stick, water, cloves, peppercorns and cardamom. Reduce temperature and simmer gently all together for about 45 minutes.
In the meantime, wash the long grain rice.
When the meat is cooked, add the long grain rice and parsley.
Simmer at a very low temperature until the long grain rice has absorbed all the liquid and is cooked.
Pour the rose water over the long-grain rice and let steep repeatedly with the lid closed for about 10 minutes to absorb the flavor.
Lightly fry 1/2 cup of light raisins or raisins together with a few cashews in clarified butter so that the raisins pop to full size and add over the long-grain rice.
Preparation Tip:
Where no exact quantities are given, you can decide how much you want to take, there are no limits to your personal taste.
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