Saffron and Cardamom Kazakh Plov with Lamb and Rice with Onion

Method

1. Soak saffron threads in 2 tbsp warm water. Add to rice during preparation. Sprinkle ground cardamom over lamb before cooking during preparation.
2. Heat oil in a large pot, sauté onions until golden.
3. Add lamb and cook until browned, stir in spices.
4. Add rice, 2.5 cups water, and salt, bring to a boil.
5. Reduce heat, cover, and simmer 20-25 minutes.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.