Photo: Emiliano Vittoriosi
Persian lamb with saffron rice
10 ingredients
5 min + 25 min
Serves 4
openrecipes
A fast and tasty way with lamb, that's perfectly suited to a midweek bbq or popped under the grill
Estimated Nutrition (whole recipe, rough)
812
Calories
48g
Protein
34g
Fat
79g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g lean lamb leg, cubed
- 3 tbsp Greek-style yogurt
- 2 lemons , 1 zested, 2 juiced
- 1 garlic clove , crushed
- 300g basmati rice , rinsed
- 30g butter
- pinch saffron
- 50g currants or raisins
- 4 carrots , coarsely grated
- small bunch mint , leaves only
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes