Get all of the ingredients ready by cutting 2 lb beef into 1 inch cubes, slicing 2 onions and julienning 5 carrots.
Pour 1/2 cup olive oil into your dutch oven and heat on medium/high heat until it is super hot. Carefully add 2lb cubed steak, and cook until browned about 7-10 minutes, stirring few times. Now, add 2 sliced onions, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt and black pepper to taste. Stir and cook on medium/high, until onion is cooked thru about 10 minutes.
Add 5 julienned carrots, 1/2 teaspoon ground cumin and 1/2 teaspoon saffron. Mix and cook until carrots are cooked thru about 5 -7 minutes, stirring few times.
Pour 5 cups of water, bring it to a boil, cover and simmer on low for about 4o minutes or until meat is tender. Season with salt and pepper, to taste, the broth should be slightly salty.
Then add 2 1/2 rice and 1 whole garlic, do NOT stir (the meat mixture should be on the bottom and the rice on top). Bring it to a boil. Cover and simmer on low until rice is cooked thru, about 30 minutes. Mix rice with meat until everything is combined, serve warm with Greek Salad or Cucumber Salad. Grab a fork and enjoy!
Notes
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