Ingredients (Serves 6)
1 lamb rib
1 cup plain butter 2 tablespoons yogurt
1 tablespoon tomato paste
½ teaspoon black pepper 2 teaspoons cinnamon
2 medium bowls rice
3 tablespoons safflower*
1 cup peeled almonds** , Salt

Preparation
Yoghurt, tomato paste, black pepper and salt are mixed in a deep bowl and spread on the ribs. In a deep pot, melt half a glass of oil and fry both sides of the rib. Add enough water to cover it and cook for a long time on low heat. After the cooked rib is taken out of the pot, rub two spoons of safflower into the rib water and boil. In another pot, heat the oil and add soaked rice and fry. Pour the safflower water over the rice and cook with salt and cinnamon. When the water is absorbed, remove from the heat and let it rest. Put the rested rice on a large serving plate. The cooked ribs are separated from the bones and placed on top of the rice, placed on a serving plate and eaten with bostan

*Haspir is the name given to a type of saffron in Urfa.
**When made with almonds, the almonds are roasted in a separate pan in some oil and placed on top of the rice in the serving plate, under the meat.

Source: The Flavor That Comes from Tandırlık / Lütfiye AKALIN