Summary

Ingredients

• 150 g bacon, mixed, diced
• 2 large onions, diced
• 5 cloves garlic, diced
• 2 sprigs rosemary, leaves plucked from the stems
• 10 sprigs thyme, leaves plucked from the stems
• 80 g olives, black, pitted, halved
• 200 g plum (s), dried, pitted, diced
• 500 g pork oulash
• 500 g beef oulash, alternatively: lamb
• 6 tablespoon oil
• 125 g currants
• 500 ml red wine, Côtes du Ventoux or Côtes du Rhone
• 1 tablespoon pepper, green
• salt
• 200 ml cream
• 1 tablespoon cognac
• 400 g rice, lon rain
• 2 pinches saffron threads
• 1 teaspoon, heaped sugar
• 2 tablespoon rose water
• 2 tablespoon clarified butter
• 800 ml vegetable stock
• 1 onion (s), diced
• 1 pinch cardamom
• 1 pinch coriander
• 1 pinch cinnamon
• 1 pinch clove powder
• 2 tablespoon sultanas
• 100 g sliced almonds, toasted

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Instructions

1. Stewpot:
2. Brown the meat in portions in hot oil. While stirring constantly, add the bacon and onion cubes and let them turn to glass. Add the olives, garlic, thyme, rosemary, plums and currants to the meat. Deglaze with red wine and cover and simmer very gently for 2 hours. After 1.5 hours add green pepper, cream + cognac and season with salt.
3. Saffron rice:
4. Soak rice in cold water for 20 minutes. Marinate the saffron + sugar in rose water for 20 minutes.
5. Sweat the drained rice in 1 tablespoon clarified butter, pour in the vegetable stock, add the dissolved saffron and stir briefly. Simmer for about 15 minutes with the pot open until the broth has evaporated.
6. In the meantime, roast the onion with the spices in the remaining clarified butter until golden brown, add salt and stir in the sultanas. Then mix well with the rice. Close the pot tightly and cover it and steam over low heat for about 20 minutes. Mix in the almonds and serve.