Roz bi Dfeen (roz bee der-feen) is a Middle Eastern dish which makes an interesting and delicious supper served with salad and lots of ice-cold beer.
4 oz. butter
12 pickling (pearl) onions
2 lb. stewing steak, cut INTO 1-inch cubes
4 oz. chick-peas, soaked overnight and drained
8 fl. oz. beef stock
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoon turmeric
1 lb. long-grain rice, washed, soaked in cold water for
30 minutes and drained
In a large heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and steak cubes and cook, stirring and turning, for 8 to 10 minutes or until the onions are golden brown and the meat cubes are evenly browned. Add the chick-peas and stock and pour in enough water to com-pletely cover the mixture. Add the salt, pepper, cumin and turmeric to the pan and stir well to blend. Cover the pan and cook for 2 hours or until the meat and chick-peas are tender.
Raise the heat to moderately high and bring the liquid to the boil. Stir in the rice. Cover the pan, reduce the heat to low and simmer for 15 to 20 minutes or until the rice is tender and the liquid has been absorbed.
Remove the pan from the heat and spoon the mixture into a warmed serving dish. Serve at once.