Persian Lamb Kofta with Jeweled Rice
Persian Lamb Kofta with Jeweled Rice
Ingredients
For the Lamb Kofta
- 1 1/2 pounds ground lamb, at least 80/20 fat content
- 1/2 yellow onion, grated and squeezed dry
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Jeweled Rice
- 1 1/2 cups basmati rice, rinsed until water runs clear
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup carrots, julienned
- 1/4 cup dried cranberries
- 1/4 cup pistachios, shelled, roughly chopped
- 1 teaspoon orange zest
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1 teaspoon sugar
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the Kofta Mixture: In a large bowl, combine the ground lamb, grated onion (squeezed dry), minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky. Do not overmix.
⏱️ 10 min
- 2
Form the Kofta: Divide the lamb mixture into 12-16 equal portions. Shape each portion into an oval or cylindrical kofta, about 2-3 inches long. Place the formed kofta on a plate or baking sheet.
⏱️ 10 min
- 3
Chill the Kofta: Cover the kofta and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.
- 4
Cook the Kofta: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the kofta in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F. Remove cooked kofta and set aside.
⏱️ 15 min
- 5
Prepare the Rice: While the kofta chills, rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.
⏱️ 5 min
- 6
Cook the Rice: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 15 min
- 7
Prepare the Jeweled Toppings: While the rice cooks, melt 2 tablespoons of butter in a small skillet over medium heat. Add the julienned carrots and sauté for 3-5 minutes until slightly softened. Stir in the dried cranberries, chopped pistachios, orange zest, saffron water, and sugar. Cook for another 2-3 minutes, stirring occasionally, until fragrant.
⏱️ 10 min
- 8
Assemble the Jeweled Rice: Once the rice is cooked, fluff it gently with a fork. Gently fold in the prepared jeweled toppings mixture. Be careful not to mash the rice.
⏱️ 5 min
- 9
Serve: Divide the jeweled rice among serving plates. Arrange the cooked lamb kofta alongside the rice. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Lamb Kofta with Jeweled Rice
For the Lamb Kofta
- 1 1/2 pounds ground lamb, at least 80/20 fat content
- 1/2 yellow onion, grated and squeezed dry
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Jeweled Rice
- 1 1/2 cups basmati rice, rinsed until water runs clear
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons butter
- 1/2 cup carrots, julienned
- 1/4 cup dried cranberries
- 1/4 cup pistachios, shelled, roughly chopped
- 1 teaspoon orange zest
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water
- 1 teaspoon sugar
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the Kofta Mixture: In a large bowl, combine the ground lamb, grated onion (squeezed dry), minced garlic, chopped parsley, chopped mint, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until all ingredients are well combined and the mixture is slightly sticky. Do not overmix.
⏱️ 10 min - 2
Form the Kofta: Divide the lamb mixture into 12-16 equal portions. Shape each portion into an oval or cylindrical kofta, about 2-3 inches long. Place the formed kofta on a plate or baking sheet.
⏱️ 10 min - 3
Chill the Kofta: Cover the kofta and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.
- 4
Cook the Kofta: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the kofta in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until browned and cooked through. The internal temperature should reach 160°F. Remove cooked kofta and set aside.
⏱️ 15 min - 5
Prepare the Rice: While the kofta chills, rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.
⏱️ 5 min - 6
Cook the Rice: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 15 min - 7
Prepare the Jeweled Toppings: While the rice cooks, melt 2 tablespoons of butter in a small skillet over medium heat. Add the julienned carrots and sauté for 3-5 minutes until slightly softened. Stir in the dried cranberries, chopped pistachios, orange zest, saffron water, and sugar. Cook for another 2-3 minutes, stirring occasionally, until fragrant.
⏱️ 10 min - 8
Assemble the Jeweled Rice: Once the rice is cooked, fluff it gently with a fork. Gently fold in the prepared jeweled toppings mixture. Be careful not to mash the rice.
⏱️ 5 min - 9
Serve: Divide the jeweled rice among serving plates. Arrange the cooked lamb kofta alongside the rice. Garnish with fresh chopped parsley.
⏱️ 5 min