1 1/2 cup rice
500 g / 1 lb 2 oz lamb
2 medium pomegranates
1/2 cup melted butter
Chop lamb into small pieces, sprinkle with salt and pepper, fry in butter or fatback with finely chopped onions. As soon as onions and lambs are fries, por them ober with just enough water to cover them; add pomegranate grains, close lid and braise until meat becomes soft.
When serving, put pieces of lamb with juice on plates, cover them with hot pilaf made according to first method.