bohemianwanderer – This fragrant lamb and rice dish is designed as a generous shared meal serving six people. Combining warm spices, fresh herbs, and carefully layered flavors. Preparation takes approximately twenty minutes, while the cooking process lasts around fifty-five minutes. The method focuses on gradual flavor development, allowing the lamb to season the rice while maintaining balance and texture throughout the dish.
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Preheat the oven to 180°C, or 160°C with a fan setting, equivalent to gas mark four. And line a small oven tray with baking paper. Warm olive oil in a large saucepan fitted with a tight lid over medium-high heat. Add the thinly sliced onion and cook it for about seven minutes, stirring frequently. Until it softens and turns lightly browned. Stir in the crushed garlic, then add the lamb mince, saffron threads, ground cardamom, ground cinnamon, and half of the dried rose petals. Cook the mixture for roughly four minutes. Stirring constantly to break up the mince, until the lamb loses its pink colour.
Pour water into the pan and season with salt and freshly ground black pepper. Continue cooking for about seven minutes, stirring occasionally, until the lamb absorbs all the liquid and forms a cohesive mixture. Add the drained basmati rice along with the chopped dill and parsley. Then pour in hot water and season again with salt and black pepper. Bring the contents to a boil, cover the pan tightly with foil and a lid. Then reduce the heat to its lowest setting. Let the rice cook gently for fifteen minutes. Then remove the pan from the heat and leave it covered for another fifteen minutes to finish steaming.
Sweet Almonds and Sour Plum Dressing for Serving
While the rice rests, prepare the sweet almonds to add texture and contrast. Place olive oil, caster sugar, ground cinnamon, and a small amount of water in a saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once the sugar dissolves and thickens slightly, add the blanched almonds and cook them for three minutes, making sure the coating covers them evenly. Transfer the almonds to the prepared oven tray and bake them for twelve minutes, stirring once halfway through, until they turn golden. Let them cool, then roughly chop them.
At the same time, prepare the sour plum dressing to add acidity and freshness. Combine finely chopped dill, parsley, and green chilli in a small bowl with chopped dried sour plums, or use dried apricots as an alternative. Add cider vinegar, olive oil, and salt, then stir the mixture thoroughly until well combined. Aim for a sharp, aromatic dressing that balances the richness of the lamb and rice.
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To serve, gently spread the rice and lamb mixture across a large serving platter, allowing the grains to separate naturally. Scatter the chopped sweet almonds evenly over the surface, then add the remaining dried rose petals. Spoon the sour plum dressing generously over the dish just before serving. The finished meal delivers a balanced combination of savoury depth, sweetness, and acidity, creating a complete and satisfying dish that works well for sharing.
