Serves 4


2g olive oil

900g rack of lamb

30g Egyptian rice

18g onion

1.5g garlic

1g saffron

2g white pepper

1 cinnamon stick

2g nutmeg powder

3 cardamom pods

2 laurel leaves

10g peanuts

10g almonds

10 pine puts

10g raisins

10g parsley


Cover the rice with water and let it rest for 2 hours.In a pan, add the olive oil, onion, garlic and cook until the onion and garlic begins to colour.Add the sliced rack of lamb and cook until slightly coloured. Then, add all the spices and cook slowly for 10 minutes without a cover.Use some bouillonto cover the lamb and cook slowly for one hour.Boil 2l of water, strain and clean the rice, let it dry for 10 minutes. Then, add the boiling water and cook for 10 minutes.Strain the rice and keep it in a container.Remove the lamb from the pot, reduce the liquid to a sauce with the saffron, then strain and keep.Pour some of the sauce over the rice in a spiral, cover the rice and let it rest 10 minutes.Mix the rice. You should have two different colours, one white and one yellow.

To finish

Place the rice on a plate, add some lamb, cover with rice again and finish with the lamb on the top, add the dry fruits, and sprinkle with nutmeg powder.Serve with cucumber and yogurt, Tahina, and spicy tomato and chili sauce.

Yann Bernard Lejard