Entree: Syria – Syrian Kurdish Cuisine – Kurdish Biryani (Spiced layered rice cooked with tender lamb, fried potatoes and caramelized onions)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 2 lb (900 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ghee or unsalted butter
- 2 large onions, thinly sliced
- 3 medium potatoes, peeled and sliced 1/4 inch (about 450 g total)
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) lamb or chicken stock
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1 tsp (2 g) ground turmeric
- 2 tsp (4 g) ground cumin
- 1 1/2 tsp (3 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1 tbsp (8 g) baharat or Middle Eastern all-spice blend (optional)
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/4 cup (60 ml) lemon juice (about 1 large lemon)
- 1/3 cup (45 g) raisins
- 1/3 cup (35 g) slivered almonds or toasted pine nuts
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (6 g) chopped fresh mint
- 2 scallions, sliced (for garnish)

Instructions

1. In a heavy pot heat 1 tbsp (15 ml) vegetable oil and brown the lamb pieces on all sides over medium-high heat, about 6–8 minutes. Remove and set aside.
2. Add 1 tbsp (15 ml) oil and 1 tbsp (15 ml) ghee to the pot. Add sliced onions and cook over medium heat, stirring frequently, until deep golden and caramelized, about 20–25 minutes. Remove half the onions to a bowl for garnish.
3. Return the browned lamb to the pot with the remaining onions. Stir in tomato paste, yogurt, cinnamon stick, cardamom, cloves, bay leaf, turmeric, cumin, coriander, black pepper, baharat (if using), and 1 tsp (6 g) salt. Cook 2 minutes to bloom the spices.
4. Add stock and lemon juice, bring to a simmer, cover and cook gently until lamb is tender, about 45 minutes to 1 hour. Skim any excess fat.
5. While the lamb simmers, heat 1 tbsp (15 ml) oil in a skillet and fry the potato slices until golden and crisp, about 4–5 minutes per side. Drain on paper towels and set aside.
6. Bring a large pot of salted water to a boil. Drain the soaked basmati and add to boiling water; cook until rice is about 70% cooked (al dente), 5–6 minutes. Drain and set aside.
7. Remove lamb from the pot and discard whole spices (cinnamon, cardamom pods, cloves, bay leaf). If sauce is very thin, simmer uncovered to reduce slightly so it will cling to rice.
8. In a deep, heavy pot layer half the par-cooked rice, then half the lamb and sauce, half the fried potatoes, half the reserved caramelized onions, and half the raisins and nuts. Repeat layers finishing with rice. Dot remaining ghee (1 tbsp /15 ml) over top.
9. Cover pot tightly (seal with foil under lid if available) and cook on lowest heat for 20–25 minutes to allow flavors to meld and rice to finish steaming.
10. Let rest 10 minutes, then gently fluff and plate. Garnish with remaining caramelized onions, toasted nuts, cilantro, mint and sliced scallions. Adjust salt and serve warm.