Middle_Eastern
Middle Eastern - Rice and Grains
Lamb Kebab Spiced Rice / Pilaf
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 2 cups basmati rice
- • 500g minced lamb
- • 1 onion, grated
- • 1/2 tsp saffron threads
- • 3 tbsp plain yogurt
- • 2 tbsp butter
- • 1 tsp ground sumac
- • 1 tsp salt
Preparation Steps
1
Phase 1
Knead the lamb with the grated onion, yogurt, and half the salt; chill 1 hour.
2
Phase 2
Rinse the basmati, soak 30 minutes, then parboil in salted water until just al dente and drain.
3
Phase 3
Return the rice to the pot with the butter and saffron bloomed in 2 tablespoons hot water; steam covered on the lowest heat 30 minutes.
4
Phase 4
Shape the lamb into long kebabs and grill over high heat 8-10 minutes, turning once.
5
Phase 5
Mound the saffron rice, lay the kebabs on top, and sprinkle with sumac.