Ghoozi

Prepare the Meat

In a large pot, heat the vegetable oil over medium-high heat. Add the finely chopped onions and minced garlic, and sauté until golden brown.

Add the lamb or beef chunks to the pot and brown them on all sides.

Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, ground black pepper, and salt. Mix well to coat the meat with the spices.

Add 4 cups of water or beef broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and cooked through.

Prepare the Rice

In a separate pot, bring 4 cups of water to a boil. Add the rinsed basmati rice and salt to taste. Cook until the rice is al dente, about 7-8 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the slivered almonds and raisins, and sauté until the almonds are golden brown and the raisins are plump. Remove from heat.

Gently fold the soaked saffron threads and their water into the cooked rice. Add the sautéed almonds and raisins, and mix well.

Assemble the Ghoozi

Preheat your oven to 350°F (175°C).

In a large baking dish, spread a layer of the saffron rice mixture.

Arrange the cooked meat chunks on top of the rice.

Cover the meat with the remaining rice mixture.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes, or until heated through.

Serve

Transfer the Ghoozi to a serving platter. Garnish with freshly chopped parsley and toasted pine nuts.