Saffron-Pomegranate Lamb Pilaf is a fragrant and flavorful dish that captures the essence of Middle Eastern cuisine. The tender lamb is marinated with aromatic spices and cooked with saffron-infused basmati rice, bringing warmth and depth to every bite. Pomegranate seeds add a burst of freshness and a hint of tangy sweetness, complementing the savory notes of the lamb. This pilaf is often served during festive occasions and gatherings, cherished for its rich taste and inviting aroma. The combination of spices, saffron, and pomegranate creates a harmonious blend that makes this dish both exotic and comforting, a favorite among those who appreciate well-balanced flavors.
Saffron-Pomegranate Lamb Pilaf
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lamb – 500 Grams
- Basmati Rice – 2 Cups
- Onion – 1 Piece
- Garlic – 4 Clove
- Saffron – 1 Pinch
- Pomegranate Seeds – 0.5 Cups
- Chicken Broth – 2 Cups
- Olive oil – 2 Tbsp
- Cumin – 1 Tsp
- Salt – 1 Tsp
- Pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
5 Grams
Saturated Fat
35 Grams
Carbohydrates
3 Grams
Dietary Fiber
500 Mg
Sodium
10 Mg
Vitamin C
Directions
Step 1
Marinate lamb with cumin, salt, and pepper for 20 minutes.
Step 2
Heat olive oil in a pot, then sauté chopped onion and minced garlic until golden.
Step 3
Add marinated lamb to the pot and brown on all sides.
Step 4
Stir in rice, saffron soaked in warm water, and chicken broth.
Step 5
Cover and simmer on low heat for 25 minutes until rice is cooked.
Step 6
Garnish with pomegranate seeds and serve hot.
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