Here is a popular Saudi Arabian specialty which is similar
to a medieval al-Baghdadi dish.
This makes rather a large quantity suitable for a party. Reduce it by half to serve
1 large leg of lamb
2 onions, finely chopped
Salt and black pepper
4 cups milk
cups long-grain rice
12 - 16 T. butter, melted
Simmer the lamb whole or cut into pieces for 2 hours, or until
tender, together with the chopped onions and water to cover, seasoned to taste with salt and pepper. When cooked, remove the
meat and keep warm. Add water if necessary to make the volume of stock up to 6 cups. Add the milk and bring to the boil. Then
add the rice and cook very gently, covered, until it is so soft it is almost a purée. Adjust seasoning.
Serve in a
large tray with melted butter poured over the rice and the pieces of meat arranged on top. This dish is served with a cucumber,
lettuce, and tomato salad. Some people like to accompany it with clear, pure honey, to be stirred into each portion separately.
From "A Book of Middle Eastern Food" by Claudia Roden