Cook the lamb or chicken in a pressure cooker with water and stock cubes (1 hour for chicken, 2 to 3 hours for lamb).
Wash the rice a few times, then let it stand in warm water for half an hour, add the saffron and stir.
Blanch the tomatoes first, then rinse with cold water and peel off the skin. Chop into cubes as small as possible. Also chop the onions very finely.
In a heavy saucepan (cast iron if possible), fry the onions in oil until they are slightly translucent, then add the tomatoes, fry but don`t let everything evaporate, there must still be juice from the tomatoes. Add the dry limes, as well as all the remaining spices and the hot peppers, and let everything simmer for about 4 minutes, then remove from the stove.
Drain the rice and then wait for the meat to finish cooking. When the meat is done, save the broth!
Now put the pot on the stove again and add the rice. Stir a little and pour enough broth on it that the rice is completely covered and the broth is approx. 1 cm above the surface of the rice. Bring to a boil and then let everything simmer for about ½ to ¾ hour over moderate to light heat.
Then you can season the meat and briefly fry it all over in oil.
Put the almonds in a small saucepan in water, bring to a boil, then rinse and peel off the skin. Fry in a small pan with olive oil until golden brown. Then briefly toast the pine nuts.
When the rice dish is ready, turn everything out onto a large platter and distribute the nuts and meat on top.
In addition, you serve finely chopped tomatoes and cucumber with olive oil, salt and lemon and yogurt.
Get most of the ingredients from an oriental shop, where it is cheaper and you get the original goods.
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