Pomegranate Lamb and Saffron Rice

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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.

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Sela basmati rice Olive oil Unsalted butter Yellow onion Bay leaf Cardamom pods Saffron Salt Black pepper Garlic powder Onion powder Chicken broth Water

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Ingredients

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For the

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To a bowl, mix the olive oil, garlic cloves, pomegranate molasses, and seasonings.

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Bake at 375℉ for 50-65 minutes or less, depending on desired doneness.

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For the

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Wash the rice a few times in cold water until the water runs clear.

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Add the saffron to a mortar and pestle and grind until powdery.

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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.

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Add the drained rice and the seasonings.

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Add the hot water and broth and mix them.

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Grab The Full Recipe Details Via The link Below

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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.

Sela basmati rice Olive oil Unsalted butter Yellow onion Bay leaf Cardamom pods Saffron Salt Black pepper Garlic powder Onion powder Chicken broth Water

Ingredients

For The Rice

Ingredients

Racks lamb Pomegranate molasses Olive oil Garlic cloves Salt 7 spices Ground cardamom Aleppo powder Black pepper Garlic powder Onion powder

For Lamb

For the

Lamb

To a bowl, mix the olive oil, garlic cloves, pomegranate molasses, and seasonings.

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Brush it all over the lamb.

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Cover and place in the oven.

Bake at 375℉ for 50-65 minutes or less, depending on desired doneness.

4

For the

Rice

Wash the rice a few times in cold water until the water runs clear.

Let it soak in room temperature water for 20 minutes before draining.

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2

Add the saffron to a mortar and pestle and grind until powdery.

Stir in 3 tablespoons of hot water. Let this sit.

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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.

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Add the drained rice and the seasonings.

Incorporate the bloomed saffron and mix well.

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Add the hot water and broth and mix them.

Let it come to a rolling boil on high heat for 5 minutes before covering and reducing the heat to low for 20 minutes.

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Serve with the lamb and enjoy.

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