Pomegranate Lamb and Saffron Rice
Discover this delicious Pomegranate Lamb and Saffron Rice, an authentic Middle Eastern-inspired culinary masterpiece. This dish features a combination of tender lamb, saffron rice, and a hint of pomegranate for a bit of sweetness. The blend of the flavors will leave you wanting more.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups sela basmati rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 1 dry bay leaf
- 6 cardamom pods
- ¼ teaspoon saffron threads
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 2 cups hot water
- 2 racks lamb (1 pound each)
- 3 tablespoons pomegranate molasses
- ¼ cup olive oil
- 7 large garlic cloves (minced (or 8 large garlic cloves to taste))
- 1½ teaspoons salt
- 1 teaspoon 7 spices
- ½ teaspoon ground cardamom
- ½ teaspoon Aleppo powder
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
Instructions
- 1
For the Lamb
- 2
To a bowl, mix the olive oil, garlic, pomegranate molasses, and seasonings.
- 3
Brush it all over the lamb.
- 4
Cover and place in the oven.
- 5
Bake at 375℉ for 50-65 minutes or less, depending on desired doneness.
- 6
For the Rice
- 7
Wash the rice a few times in cold water until the water runs clear.
- 8
Let it soak in room temperature water for 20 minutes before draining.
- 9
Add the saffron to a mortar and pestle and grind until powdery.
- 10
Stir in 3 tablespoons of hot water. Let this sit.
- 11
In a saucepan, combine olive oil and butter. Over medium heat, add the chopped onion, the cardamom pods, and the bay leaf. Then, sauté until the onion is translucent. Keep stirring for 8-10 minutes.
- 12
Add the drained rice and the seasonings.
- 13
Incorporate the bloomed saffron and mix well.
- 14
Add the hot water and broth and mix them.
- 15
Let it come to a rolling boil on high heat for 5 minutes before covering and reducing the heat to low for 20 minutes.
- 16
Serve with the lamb and enjoy.