'Mont Ventoux' casserole with saffron rice

Ingredients for 6 servings:

• 150 g bacon, streaky, diced
• 2 large onions, diced
• 5 cloves garlic, diced
• 2 sprigs rosemary, leaves plucked from the stems
• 10 sprig(s) thyme, leaves picked from the stems
• 80 g black olives, pitted, halved
• 200 g plum(s), dried, pitted, diced
• 500 g pork goulash
• 500 g beef goulash, alternatively: lamb
• 6 tbsp oil
• 125 g currants
• 500 ml red wine, Côtes du Ventoux or Côtes du Rhone
• 1 tbsp green pepper
• Salt
• 200 ml cream
• 1 tbsp cognac
• 400 g long grain rice
• 2 pinches of saffron threads
• 1 tsp, heaped sugar
• 2 tbsp rose water
• 2 tbsp clarified butter
• 800 ml vegetable stock
• 1 onion(s), diced
• 1 pinch of cardamom
• 1 pinch of coriander
• 1 pinch of cinnamon
• 1 tsp. clove powder
• 2 tbsp sultanas
• 100 g almond flakes, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a slightly oriental touch

Stew: Brown the meat in batches in hot oil. Stir constantly, adding the bacon and onion cubes until translucent. Add the olives, garlic, thyme, rosemary, prunes, and currants to the meat. Deglaze with red wine, cover, and simmer gently for 2 hours. After 1.5 hours, add green pepper, cream, cognac, and salt. Saffron rice: Soak the rice in cold water for 20 minutes. Marinate the saffron and sugar in rose water for 20 minutes. Sauté the drained rice in 1 tablespoon of clarified butter, pour in the vegetable stock, add the dissolved saffron, and stir briefly. Simmer uncovered for about 15 minutes, until the stock has evaporated. Meanwhile, fry the onion and spices in the remaining clarified butter until golden brown, season with salt, and stir in the sultanas. Then mix well with the rice. Cover the pot tightly and simmer over low heat for about 20 minutes. Stir in the almonds and serve.