فخدة خروف

**How to Prepare the Leg:** Season the leg with salt, spices, turmeric, paprika, oil, and onion juice, then leave it in the refrigerator overnight.

The next day, I add the garlic cloves as shown in the video, along with a sprinkle of thyme. I wrap them in parchment paper and aluminum foil, then place them in a preheated oven for two and a half hours, with the first half hour at 240°C.

And for the remaining two hours, we lower the temperature to 180°C.

**To Prepare the Rice:** In a pot over heat, sauté the raisins and apricots in a little vegetable oil. Once the raisins puff up, remove them and set aside. In the same pot, sauté the sliced onions and cashews, and once they’re golden, remove them as well.

In the same pot, add a tablespoon of butter and sauté the chopped onion. Then, add the rice along with salt and spices.

We dissolve a bouillon cube in hot water and add it to the rice. Then, we add saffron and cook on low heat until the rice is done.

In the serving dish, add the rice, place the leg on top, and garnish with the raisins, apricots, onions, and cashews.