ارز العزايم

We sauté the finely chopped onion in butter over low heat for about 30 minutes until it becomes lightly golden, then add the raisins and grated carrots and stir for 5 minutes.

We add the saffron soak and rose water, mix them, turn off the heat, and set it aside

To prepare the rice, we heat the ghee and sauté the onion rings, then set it aside.

In the same oil, we add the whole spices: cardamom, cinnamon, dried lime, cloves, bay leaves, coriander, and cumin seeds, and sauté them well.

We add the rice to the sautéed spices and stir it well.

We add the boiling water and salt, and let the rice cook over low heat until the water starts to evaporate. Then, we add the topping (Kashna) and the green chili.

We cover the pot and let the rice cook completely.

For serving, we remove the topping (Kashna) and place the rice on a serving dish.

We add the Kashna on top of the rice, then place the roasted leg of lamb on the side, and garnish the dish with fried cashews and Daqoos sauce