Ingredients (Serves 4)
1 kg lean lamb meat 
4 cups riceç 
1 pack snober
1 pack stuffed raisins 
1 cup plain butter 
Black pepper
Mixed spices 
Haspir
Salt

Preparation
Put the lean lamb meat in a pot and boil it. When the meat is cooked, remove it from the pot. Add 2 tablespoons of haspir to the remaining meat broth and boil until it changes color. Strain through a strainer and place in a bowl. Pour oil into a large pan and fry the pine nuts until they turn pink and place on a plate. Pour the rice into the pot and fry. Add salt, raisins, spices and haspiri broth and cook over low heat. Add the pine nuts without turning off the heat and stir gently. Remove the rice from the heat and let it rest. The meat is salted and cut into small pieces and laid on the rice placed on the serving plate.

*Haspir is the name given to a type of saffron in Urfa.

Source: The Flavor That Comes from Tandırlık / Lütfiye AKALIN