Pour in the lamb juices set aside earlier, and the rest with water to cover the rice by ½ inch (you are looking for 50/50 ratio, lamb juice to water). Add the remaining spices, pomegranate molasses and a generous amount of salt. Important: very gently stir the rice, so each grain is covered in the liquid, spice stock. Cover with a tight lid and place on a medium heat. After 25 minutes, check if the rice has absorbed the liquid. If so, stir the rice so it’s puffed and steamed, and then turn off the heat but keep the lid on.

ncG1vNJzZmivp6x7tMDAp5uaqpRjsLB61KRmoKeZo7Ruu9StZp%2Bnn5mur7DDq6Cno1%2BmwrDGyGaYp2WZp66ytYylmKaaXaeypLXPnmSfqp%2BieqS0xJ9kqaCZobaxecmupJpllqS%2Fbq%2FHq6CsrJ2WwG6tkmpra3FjZnupwMyl