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Loobya polow (lamb and saffron rice)
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Prep Time: 25 minutes
Cook Time: 105 minutes
Total Time: 130 minutes
Experience the exotic taste of Iranian lamb and saffron rice.
Ingredients:
19.20 gm salt
1.4kg leg of lamb
125ml (1/2 cup) olive oil
11/2 tsp ground turmeric
1.25L (5 cups) cold water
1/2 brown onion
1 tsp whole black peppercorns
Freshly groundblack pepper
400g (2 cups) basmati rice
750ml (3 cups) cold water, extra
2 medium brown onions, extra, halved, finely chopped
325g green beans, cut into 2cm lengths
2carrots, finely chopped
1 large potato, finely chopped
2 medium ripe tomatoes, coarsely chopped
20.00 gm hot water
1/2 tsp saffron threads
44.40 gm tomato paste
1.25 gm ground cinnamon
1 x 30cm piece of Lebanese bread
80g butter, melted
Natural yoghurt, to serve
Instructions:
Separate the lamb from the bone with a sharp knife, keeping the meat in large chunks.
Heat a generous amount of oil in a large saucepan over high heat until sizzling. Add the lamb with a touch of fragrant turmeric and sear until beautifully browned. Lower the heat, pour in water, toss in onions and peppercorns. Season with a hint of pepper and simmer covered until the lamb is melt-in-your-mouth tender.
Rinse the rice under cold running water until clear. Soak the rice in a bowl with cold water and salt for 30 minutes, then drain and rinse well. Boil the rice in a saucepan for 8 minutes until tender. Drain before serving.
Heat a generous tablespoon of oil in a frying pan over gentle heat. Sauté the additional onion, stirring occasionally, for about 10 minutes until beautifully caramelized. Take off the heat and reserve for later use.
In separate saucepans of boiling salted water, cook the beans and carrots for 2 minutes until the beans are bright green and tender-crisp, and the carrots are tender. Drain them.
In a non-stick frying pan, heat 1 tablespoon of oil over medium heat. Add the potato and cook until golden brown, stirring occasionally, for about 5 minutes. Remove from heat and set aside.
Blend tomatoes until smooth in a blender. Let lamb cool for 15 minutes. Keep lamb stock. Cut lamb into cubes. Soak saffron in hot water for 5 minutes in a bowl.
In a frying pan over medium heat, heat 1 1/2 tablespoons of oil. Sear the lamb and onions for 3 minutes until the lamb browns. Stir in pureed tomatoes, tomato paste, cinnamon, and remaining turmeric. Cook for 3 minutes until fragrant. Add beans, carrots, and potato, and toss for 2 minutes until coated in the spice mix.
In a large saucepan, heat the remaining oil over high heat. Add the bread and rice, then pour in the lamb mixture, 160ml (2/3 cup) of reserved lamb stock, and saffron. Gently stir everything together. Cover and cook for 5 minutes over low heat. Afterward, reduce the heat to low and continue cooking covered for 30 minutes. Finish by removing from heat and drizzling with butter before serving.
Place a generous portion of the rice mixture on a serving plate. Break the bread into large pieces and artistically arrange them over the rice. Complete the dish with a dollop of yogurt on the side.