Ahlam Saeid’s green rice

I have a master’s degree in chemistry, but when I came to Britain from Iraq it wasn’t easy to combine that with family life, so now the kitchen is my laboratory. With the mixing, pouring and measuring, I feel like I am back in my old world. This is a version of a traditional dish, which I made up. It’s a good centrepiece because the colour is so striking.

SERVES FOUR INGREDIENTS

500g lamb neck fillet or boneless lamb shoulder, cut into 3cm cubes

1 litre chicken stock (made with two stock cubes)

300g basmati rice

250g frozen broad beans 4 tbsp sunflower oil

2 garlic cloves, crushed

40g fresh dill, finely chopped 2 tbsp dried dill

METHOD

Place the lamb and stock in a large pan and bring to the boil.

Skim off the foam on the surface, reduce the heat to medium-low and gently simmer for one hour (90 minutes if you are using lamb shoulder), until cooked through.

Wash the rice and leave to soak for 30 minutes. Blanch the broad beans in a pan of boiling water for two to three minutes, drain and refresh under cold water. Remove the outer skins.

When the lamb is cooked, drain and reserve the stock. Heat half of the oil in a heavy-based pan and fry the garlic until it just starts to colour. Add the cooked lamb and fry for five to six minutes until evenly browned, stirring all the time.

Add the broad beans and half of the fresh and dried dill and cook for two minutes. Transfer to a plate, set aside and keep warm.

In the same pan, heat the remaining oil on a low-medium heat. Drain the rice and add to the pan, stirring until all the grains are coated with oil. Add 500ml of the meat stock, bring to a simmer, cover with a tight-fitting lid, then turn the heat to the lowest setting and cook for 30 minutes.

Meanwhile, make the yogurt sauce. Mix the grated cucumber and yogurt in a bowl. Season to taste. Sprinkle with the dried dill and drizzle with the olive oil.

When the rice is ready, stir it with a fork to fluff it. Add the rest of the fresh and dried dill, the reserved meat and broad beans, and stir gently. Add a little of the reserved stock if you need extra moisture and cook on a low heat for about eight minutes.

Serve immediately, with the cucumber, dill and yogurt sauce.