Arseeya

Creamy rice pounded with lamb until smooth, finished with ghee.

Ingredients

• 2 cups Short-grain rice
• 700 g Lamb
• 1 Onion
• 4 Cardamom pods
• 1 Cinnamon stick
• 5 tbsp Ghee
• 2 tsp Salt
• 8 cups Water

Method

1. Cook the lamb — Simmer the lamb with onion, cardamom, cinnamon and salt for 1½ hours until it falls apart, keeping the broth.
2. Add the rice — Stir the washed rice into the strained broth and cook until very soft, about 40 minutes.
3. Beat it smooth — Remove the bones, return the meat, and beat hard with a wooden spoon until no grain remains whole.
4. Check the texture — Arseeya should hold a spoon upright but still fall softly — add hot broth if it stiffens too far.
5. Arseeya is ready — Spread in a dish, make a hollow, and pour hot ghee into it.

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