TIMMAN JAZAR

This dish can be enjoyed on its own, with a fresh salad or a pot of plain yoghurt. Serves 4-5. Preparation and cooking time: 40 minutes

450g/1lb/2 cups rice 500g/1lb minced meat 1kg/2lb carrots 1 large onion 1 tbsp mixed spices or garam masala and ½ tsp cinnamon Salt and black pepper Vegetable oil for cooking

Chop the onions and carrots into small cubes. Cook the minced meat with the spices, until slightly brown. Add the chopped onion, season with salt and black pepper; continue cooking for 5-10 minutes.

Add the chopped carrots and cinnamon; cook for about 10 minutes to soften the carrots slightly, add a little water.

Meanwhile, cook the rice until ready, add the carrots mixture; put the lid on and turn off the heat.

MEDIA COVERAGE

See Lamees interviewed on the BBC by George Alagiah here and here

Lamees was invited to host a food blog in the on-line version of The Guardian, which can be seen here

PUBLISHING NEWS SAYS

"With the easygoing style of a casual home cook, Ibrahim describes her dishes and ingredients in an appealingly narrative manner, while explaining the customs and rites of Iraqi eating."