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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 640g lamb shoulder dry, rub with 0.5 tsp salt. Dice 240g onion and 80g cucumber finely. Mince 4 garlic cloves and grate 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 salt to taste; chill.
Sear
Heat 30ml ghee in a 24cm saucepan over medium-high 2 minutes until shimmering. Working in batches if needed to avoid crowding, sear lamb on all surfaces 8 to 10 minutes total, turning every 90 seconds, until deeply browned. Transfer to a plate.
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.
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.
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.
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.
Plate
Fluff rice and divide between two plates, mounding in the centre. Top each with shredded lamb, scatter almonds, pine nuts, pistachios, raisins, and parsley over top. Serve yogurt-cucumber mixture alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.