Ingredients
Serves 62 tbsp olive oil
1 onion, diced
1 tbsp toum paste
250 g minced beef
250 g minced pork
1 tbsp curry powder
2 tbsp sugar
4 saffron threads
2 tbsp tomato paste (puree)
400 ml water
400 g tin diced tomatoes
Flaked sea salt and freshly ground white pepper
400 g medium-grain rice, well washed
2 tbsp torn flat-leaf parsley
2 eggs
200 g grated parmesan, plus extra to serve
Method
Heat the olive oil in a large heavy-based frying pan over medium heat, add the onion and toum paste and cook for a few minutes until softened. Increase the heat to high, add the beef and pork and cook for 10 minutes or until the meat has changed colour. Break up any lumps as you go.
Preheat the oven to 200°C (fan-forced).
Reduce the heat to medium. Add the curry powder, sugar, saffron, tomato paste, water and diced tomatoes and cook for a further 10 minutes. Season with salt and pepper.
Meanwhile, place the rice in a large saucepan and cover with enough water to have a 2.5 cm surplus. Bring to the boil over high heat and cook, stirring occasionally, for about 10 minutes or until the rice is tender. Keep an eye on the water level and top up if necessary.
Drain off any excess water from the rice and fold through the sauce. Add the parsley, eggs and parmesan. Transfer to a baking dish, sprinkle a little extra cheese over the top and bake until heated through and the cheese is melted and golden.
Remove from the oven and let sit for 10 minutes to give the rice time to settle and cool slightly before serving.