Middle Eastern · Dinner
Saffron Rice with Braised Lamb
Lamb Quzi
Iraqi celebration rice with shredded slow-braised lamb shoulder, jewelled with toasted almonds, raisins, and pine nuts over saffron basmati, served with a yogurt-cucumber side.
$$$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
748Calories
38gProtein
42gFat
58gCarbs
12gSugar
4gFiber
720mgSodium
105mgChol
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Instructions
1
Prep
Pat 640g lamb shoulder dry, rub with 0.5 tsp salt. Dice 240g onion and 80g cucumber finely. Grate 4 garlic cloves and 10g ginger. Rinse 170g basmati rice until water runs clear. Soak saffron threads in 30ml warm water 5 minutes. Plump 20g raisins in warm water 5 minutes. Toast 20g almonds and 20g pine nuts in a dry pan over medium 2 to 3 minutes until pale gold. Toast 20g pistachios 1 to 2 minutes. Chop 10g parsley and 10g mint finely. Mix yogurt with cucumber, mint, and a pinch of salt; chill.
2
Sear
Heat 30ml ghee in a 24cm saucepan over medium-high 2 minutes until shimmering. Sear lamb on all surfaces 7 to 8 minutes, turning every 90 seconds, until deeply browned. Transfer to a plate.
3
Bloom
Lower heat to medium, add onion, cook 5 to 6 minutes until softened. Stir in garlic, ginger, baharat, ground cinnamon, ground cardamom, cinnamon sticks, cardamom pods, and bay leaves; toast 45 seconds until fragrant.
4
Braise
Return lamb with remaining 0.5 tsp salt and pierced dried limes. Pour in 600ml hot water until two-thirds submerged. Bring to a gentle simmer, cover, and cook on low 35 to 40 minutes until lamb shreds easily with a fork.
5
Build
Lift lamb to a board and reserve 360ml braising stock. Shred meat off the bone; discard bone, cinnamon sticks, and bay leaves. Heat 20g ghee in a small saucepan over medium 30 seconds. Add rinsed rice and 0.25 tsp salt; toast 1 minute.
6
Simmer
Pour reserved 360ml stock and saffron with soaking water into rice. Bring to a simmer, cover tightly on lowest heat, and cook 14 to 16 minutes until liquid absorbs. Rest off heat 5 minutes until rice is tender and fluffy.
7
Plate
Fluff rice and mound onto plates. Top with shredded lamb, scatter almonds, pine nuts, pistachios, raisins, and parsley. Serve yogurt-cucumber side alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) lamb shoulder
- 30ml (2 tbsp) ghee
- 240g (8.5 oz) yellow onion
- 4 garlic cloves
- 10g (0.4 oz) ginger
- 2 tsp baharat spice mix
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cardamom
- 2 cinnamon sticks
- 4 green cardamom pods
- 2 bay leaves
- 2 dried limes
- 1 tsp fine sea salt
- 600ml (2 1/2 cups) hot water
- 170g (6 oz) basmati rice
- 360ml (1 1/2 cups) lamb braising stock
- 1 pinch saffron threads
- 30ml (2 tbsp) warm water
- 20g (0.7 oz) ghee
- 20g (0.7 oz) flaked almonds
- 20g (0.7 oz) pine nuts
- 20g (0.7 oz) raisins
- 20g (0.7 oz) pistachios
- 10g (small handful) flat-leaf parsley
- 120g (4.2 oz) full-fat plain yogurt
- 80g (2.8 oz) cucumber
- 10g (small handful) fresh mint