Herbed Saudi Lamb Pilaf
Experience the rich and aromatic flavors of Saudi Arabia with this Herbed Saudi Lamb Pilaf, a sumptuous slow-cooked dish that is sure to impress at any gathering. This recipe is inspired by the traditional kabsa, yet offers a unique twist by incorporating a medley of fresh vegetables and fragrant spices. While the cooking process may seem extensive, it's straightforward and wonderfully rewarding. The tender lamb is perfectly complemented by the vibrant pilaf, making it a delightful centerpiece for family dinners and special occasions. Feel free to substitute vegetables based on your preference or availability, and adjust the spice levels to suit your taste. This sizable recipe serves eight, allowing you to either enjoy delicious leftovers or share with friends and family!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
canola oil
1/2 cup (divided)
lamb, cut into pieces
4 lbs (none)
onions, finely chopped
2 3/4 lbs (none)
baharat, saudiya
1 tablespoon (none)
salt
3 teaspoons (divided)
boiling water
10 cups (none)
butter
4 tablespoons (none)
carrots, finely chopped
1 lb (none)
yellow bell peppers, seeded and finely chopped
1 1/4 lbs (none)
frozen peas
1 lb (none)
tomatoes, finely chopped
2 lbs (none)
garlic cloves, crushed
12 (none)
powdered saffron
1 teaspoon (none)
ground cardamom
1/2 teaspoon (none)
ground cinnamon
1 teaspoon (none)
ground allspice
1 teaspoon (none)
white pepper
1/2 teaspoon (none)
basmati rice, soaked and drained
3 cups (picked over and rinsed)
pine nuts, roasted
1/2 cup (none)
golden raisins
1/2 cup (none)
Instructions
1
In a large pot, heat 1/4 cup of canola oil over medium heat. Add the finely chopped onions and sauté until they become transparent.
2
Incorporate the lamb pieces into the pot, adding 2 teaspoons of salt and the baharat. Cook the lamb until it is browned on all sides, which should take about 10 minutes.
3
Pour in 10 cups of boiling water, bringing the mixture to a vigorous boil. Skim any foam that rises to the surface, then reduce the heat to medium-low and cover the pot.
4
Allow the lamb to simmer for approximately 2 1/2 hours, or until the meat is fork-tender.
5
Preheat your oven to 250°F (120°C). Once the lamb is tender, carefully transfer it to a baking dish with a slotted spoon. Season with the remaining 1 teaspoon of salt, cover with foil, and place it in the oven to keep warm. Reserve the cooking stock.
6
In another large pot, heat the remaining 1/4 cup of canola oil along with the butter over medium-high heat. Add the chopped carrots, bell peppers, frozen peas, diced tomatoes, remaining chopped onions, crushed garlic, powdered saffron, ground cardamom, ground cinnamon, ground allspice, additional salt, and white pepper. Stir and cook until the vegetables soften, about 7-10 minutes.
7
Stir in the soaked and drained basmati rice, mixing well until the rice is thoroughly combined with the vegetables.
8
Add 8 cups of the hot reserved stock to the pot. Bring this mixture to a boil, then cover, and reduce the heat to medium-low. Cook for 15 minutes.
9
After 15 minutes, gently stir the rice mixture, tasting to adjust the seasoning if necessary. If needed, add more salt or spices to taste.
10
Place a heat diffuser under the pot, reduce the heat to the lowest setting, and let the rice cook undisturbed until fluffy, approximately 10-15 minutes.
11
To serve, mound the pilaf high on a large serving platter, placing the tender lamb pieces on top. Garnish with roasted pine nuts and golden raisins for added texture and sweetness.
12
Completing your meal, serve with a side of daqoos for a tangy kick. Enjoy your Herbed Saudi Lamb Pilaf!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Saudi Lamb Pilaf?
Herbed Saudi Lamb Pilaf is a slow-cooked, aromatic dish inspired by traditional Saudi Arabian kabsa, featuring tender lamb, fragrant spices, and a variety of vegetables.
How many servings does this recipe make?
This recipe is designed to serve eight people, making it ideal for family gatherings or special occasions.
What kind of meat is used in this pilaf?
The recipe calls for 4 lbs of lamb, cut into pieces.
What type of rice should I use?
You should use 3 cups of basmati rice that has been soaked and drained.
How long does the lamb need to simmer?
The lamb should simmer for approximately 2 1/2 hours, or until it becomes fork-tender.
What is baharat?
Baharat is a traditional Saudiya spice blend used to season the lamb during the browning process.
What temperature should the oven be to keep the lamb warm?
The oven should be preheated to 250°F (120°C) to keep the lamb warm while the rice is cooking.
Which vegetables are included in this pilaf?
The recipe includes onions, carrots, yellow bell peppers, frozen peas, and tomatoes.
Can I substitute the vegetables in this recipe?
Yes, you can substitute vegetables based on your personal preference or what you have available.
How much garlic is required?
The recipe requires 12 crushed garlic cloves.
What spices are used to flavor the rice and vegetable mixture?
The rice is flavored with powdered saffron, ground cardamom, ground cinnamon, ground allspice, salt, and white pepper.
How much water is used to cook the lamb?
You will need 10 cups of boiling water to simmer the lamb.
Do I need to save the lamb cooking liquid?
Yes, you should reserve the cooking stock as 8 cups of it are used to cook the rice.
What fats are used for sautéing and cooking?
The recipe uses a combination of canola oil and 4 tablespoons of butter.
How are the onions prepared?
The recipe uses 2 3/4 lbs of finely chopped onions, divided between the lamb pot and the rice pot.
What is the purpose of a heat diffuser in this recipe?
A heat diffuser is placed under the pot during the final stage of cooking to ensure the rice fluffs up perfectly without burning.
How long does the rice take to cook once the stock is added?
The rice cooks for an initial 15 minutes covered, followed by another 10-15 minutes of undisturbed steaming.
What are the garnishes for Herbed Saudi Lamb Pilaf?
The dish is garnished with roasted pine nuts and golden raisins for added texture and sweetness.
What side dish is recommended with this meal?
It is recommended to serve the pilaf with a side of daqoos for a tangy kick.
How should the rice be prepared before cooking?
The basmati rice should be picked over, rinsed, soaked, and then drained.
What color bell peppers are used?
The recipe specifies 1 1/4 lbs of yellow bell peppers, seeded and finely chopped.
Is the lamb browned before simmering?
Yes, the lamb is cooked until browned on all sides, which takes about 10 minutes.
How much salt is used in total?
A total of 3 teaspoons of salt is used, divided between the lamb and the vegetable/rice mixture.
What is the total amount of canola oil needed?
The recipe calls for 1/2 cup of canola oil, divided.
How much saffron is included?
The recipe uses 1 teaspoon of powdered saffron.
Can I adjust the spice levels?
Yes, the recipe encourages adjusting spice levels and salt to suit your personal taste.
What is the texture of the lamb when finished?
The lamb should be fork-tender after simmering for 2 1/2 hours.
How is the dish presented?
The pilaf is mounded high on a large serving platter with the lamb pieces placed on top and then garnished.
How many tomatoes are needed?
The recipe requires 2 lbs of finely chopped tomatoes.
How much ground cinnamon is used?
The recipe calls for 1 teaspoon of ground cinnamon.