Make video
Timman anbar
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Timman anbar, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Timman anbar. Timman anbar (تمن عنبر), a Baghdad plate from Iraq. Here is the whole thing, one move at a time.
On screen. Timman anbar
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Timman anbar, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Timman anbar. Timman anbar (تمن عنبر), a Baghdad plate from Iraq.
On screen. Timman anbar
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry basmati rice, lamb leg, raisins, almonds, saffron. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Timman anbar: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Timman anbar. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry basmati rice, lamb leg, raisins, almonds, saffron, yellow onion, unsalted butter, ground cinnamon, kosher salt. Timman anbar is cooked in Baghdad as its own plate, not as a copy of a restaurant menu. Cook amber rice with saffron and serve it with lamb, almond, and raisin. Anbar rice is the long grain. Basmati is the rice this pantry counts. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Timman anbar: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Timman anbar is cooked in iraq. Also called تمن عنبر. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. Timman anbar is cooked in iraq. Also called تمن…
Scene 7 · step · 7s
Step 3
Shot. Timman anbar: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Timman anbar, until the edges take a little color. Skim the foam once, then stop stirring so the broth stays clear.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Timman anbar: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 41 min in real time.
Voiceover. Add the remaining weighed foods and cook Timman anbar at a quiet simmer, about 195°F / 90°C. Start checking at 41 minutes. Timman anbar is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 41 min
- 🇮🇶 IraqMiddle Easticon-iraq-timman-anbar-icon-iraq-timman-anbar-9
Step 5
step · iraq
Scene 9 · step · 6s
Step 5
Shot. Timman anbar: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Timman anbar, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Timman anbar, not the edge.…
- 🇮🇶 IraqMiddle Easticon-iraq-timman-anbar-icon-iraq-timman-anbar-10
Step 6
step · iraq
Scene 10 · step · 7s
Step 6
Shot. Timman anbar: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Timman anbar for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in iraq, with the sauce or garnish that belongs to it. Film Timman anbar in this shot order and no other: herbs cut in at the end; a cooling rack and a waiting towel; the fridge shelf where the plate will chill; scale and bowls in a flat lay. Slate words for the editor: ivory, birch, ridge, iron, caramel, anchor, ripple, jasper, apron, ramekin.
On screen. Rest Timman anbar for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Timman anbar is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Timman anbar looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Timman anbar turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Timman anbar, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 540 calories, with 29 grams of protein. Pai marks it Moderate.
On screen. 540 kcal · 29 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Timman anbar
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Timman anbar from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.