It's purddy....

[ancientscripts]

naiad8 got me a 12-inch braising pan for my birthday:

http://www.amazon.com/dp/B00005ULQE?smid=ATVPDKIKX0DER&tag=dealt5010-20&linkCode=asn

I have to say I do have a slight obsession with cookware, and this is going to be great for doing all sorts of braising. In fact, I'm going to make paella tomorrow with this. I think it should work.

I'm also getting a

Comments

[ancientscripts]

Thanks!

[sizztheseed]

Ooo! I know what you can do with that:

Suleiman's Pilau

-Heat up a pot of light stock, lamb or chicken will do
-Finely dice a medium or large onion
-Put a dollop of good olive oil in the pan and fry the onion
-When the onion is ready, put in 1 cup of rice (shortgrain/arborio best, longrain will do) for 2 people or 2 cups for 4, let it absorb and cook in the oil for a couple of minutes
-pour in enough hot stock to get the rice cooking (ratio according to the type of rice)
-While that's going on, take a nice piece of lamb, a section of leg or some shoulder, nothing too expensive, and cut it into small chunks
-brown it in a hot pan in olive oil until it's brown on the outside and pink in the center
-toss in a handful of raisins or currants and a handful of lightly toasted pine nuts to the meat, stir around the pan a bit and take it off the heat.
-fold it into the rice when the rice is ready
-add a large pinch of saffron threads, fold it in thoroughly

[ancientscripts]

Sounds tasty. It might be good with some cardamom and cinnamon as well.

[sizztheseed]

It probably would be, but try it without first! I use allspice and mint when I make a vegetable stuffing for peppers and squashes out of ground lamb and the other ingredients that go into this pilau, but as it is above, it's one of the few dishes I know which leverages the subtlety of saffron for a singularly Eastern Med flavor.