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Pomegranate saffron rice plate with 3 pieces of lamb on top, with a side of salad in another bowl

Pomegranate Lamb and Saffron Rice

Fatimah
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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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern
Servings 2
Calories 570 kcal

Ingredients
  

For the Rice

  • 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

For Lamb

  • 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
 

For the Lamb

  • To a bowl, mix the olive oil, garlic, pomegranate molasses, and seasonings.
  • Brush it all over the lamb.
  • Cover and place in the oven.
  • Bake at 375℉ for 50-65 minutes or less, depending on desired doneness.

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.
  • Add the saffron to a mortar and pestle and grind until powdery.
  • Stir in 3 tablespoons of hot water. Let this sit.
  • 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.
  • Add the drained rice and the seasonings.
  • Incorporate the bloomed saffron and mix well.
  • 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.
  • Serve with the lamb and enjoy.

Notes

  • Easy Baking: For the meal to cook well and for a better shape, use a Bundt pan.
  • Easy Bend: Add 1 inch cut going down the meat so its easier to bend.
  • Marinate Mindfully: You could marinate your lamb overnight or a few hours ahead to enhance the flavor.
  • Special Additions: You could toast some nuts such as almonds or pine nuts for a delightful crunch and add them on top. Moreover, you could add fresh parsley or mint and a drizzle of pomegranate molasses.
  • Condiments for Company: If you do not like your meal dry, consider making side condiments such as tahini sauce, tzatziki sauce, or garlic yogurt.
  • Extra Flavor: To enhance the flavor of your rice, you could toast the saffron threads gently in a dry pan for a minute or two before steeping them in warm water. This toasting process will release the saffron's aroma and enhance the overall taste of your rice dish.

Nutrition

Calories: 570kcalCarbohydrates: 22gProtein: 2gFat: 53gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gTrans Fat: 0.5gCholesterol: 33mgSodium: 3350mgPotassium: 163mgFiber: 3gSugar: 11gVitamin A: 358IUVitamin C: 2mgCalcium: 49mgIron: 2mg
Keyword lamb with saffron rice, middle eastern lamb and saffron rice, pomegranate lamb and saffron rice
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