Saffron Sunburst

187 Reviews

★★★★★ 4.5/5

An aromatic main course journey that combines the vibrant flavors of Vietnam and Jordan through saffron-infused rice and delicately spiced lamb.

Recipe info:

Ingerdients

– 200 grams jasmine rice
– 100 grams ground lamb
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1 pinch saffron threads
– 150 milliliters vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh mint

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Recipe steps

1. In a medium saucepan, cook the jasmine rice according to package directions.

2. While the rice cooks, heat the olive oil in a large skillet over medium heat.

3. Add the onion and cook until softened, about 5 minutes.

4. Add the garlic, cumin, cinnamon, turmeric, and saffron and cook for 1 minute more.

5. Stir in the ground lamb and cook until browned, about 5 minutes.

6. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the lamb is cooked through and the liquid has been absorbed.

7. Fluff the rice with a fork and stir in the chopped mint.

8. Serve the lamb mixture over the rice.

9. Enjoy!

PRO TIPS

For a richer flavor, use lamb shoulder or leg instead of ground lamb.If you don’t have saffron threads, you can use 1/4 teaspoon of ground saffron instead.Garnish with additional fresh mint or chopped parsley for a pop of color and freshness.