Set out a scale and the equipment for Timman anbar. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry basmati rice, lamb leg, raisins, almonds, saffron, yellow onion, unsalted butter, ground cinnamon, kosher salt. Timman anbar is cooked in Baghdad as its own plate, not as a copy of a restaurant menu. Cook amber rice with saffron and serve it with lamb, almond, and raisin. Anbar rice is the long grain. Basmati is the rice this pantry counts. Amounts are for 4 from foods this library can count.
