Abdu’l-Baha’s recipe for pilau: Lamb—cut in very small pieces—cutting away all fat, bone, gristle. Put butter in frying pan and when it bubbles, stir in the meat and continue to stir constantly until the meat is done. Season with salt. Raisins—look them over and wash them. Cook with equal amount of Syrian pine nuts—in another frying pan in same manner as lamb—in butter—stir nuts and raisins constantly. When ready to serve, mix most of nuts and raisins with the meat, using more meat than nuts and raisins. Place this mixture in the center of a serving platter and arrange a border of cooked rice around it, using the remaining nuts and raisins as decoration, according to taste. –Ten Days in the Light of Akka, by Julia M. Grundy