Azerbaijani-inspired Spiced Lamb and Rice Stew

Ingredients

In this Azerbaijani adaptation, we have incorporated traditional Azerbaijani spices and flavors to create a unique twist on the Greek Bourbourelia. The original Greek dish typically features lamb, rice, and a variety of vegetables, while our Azerbaijani-inspired version focuses on the rich flavors of the lamb and aromatic spices. We have also added saffron, dried fruits, and adjusted the spice blend to reflect the distinct taste profile of Azerbaijani cuisine. We alse have the original recipe for Bourbourelia, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 200g (1 cup) basmati rice 200g (1 cup) basmati rice
• 400ml (1 3/4 cups) lamb or vegetable broth 400ml (1 3/4 cups) lamb or vegetable broth
• 50g (1/4 cup) dried apricots, chopped 50g (1/4 cup) dried apricots, chopped
• 50g (1/4 cup) raisins 50g (1/4 cup) raisins
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 30g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, and saffron threads. Cook for an additional 2 minutes to toast the spices and release their flavors.
4. 4.
   Add the basmati rice to the pot and stir well to coat the grains with the spices.
5. 5.
   Pour in the lamb or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
6. 6.
   After 15 minutes, add the chopped dried apricots and raisins to the pot. Stir gently to incorporate the fruits into the stew.
7. 7.
   Cover the pot again and continue simmering for an additional 10-15 minutes, or until the rice is tender and the lamb is cooked through.
8. 8.
   Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the stew.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Dried apricots and raisins — If you prefer a sweeter stew, you can increase the amount of dried fruits or add other dried fruits like prunes or dates.

Tips & Tricks

• For a richer flavor, marinate the lamb in the spice blend overnight before cooking.
• If you prefer a milder taste, reduce the amount of spices used in the recipe.
• Serve the stew with a dollop of plain yogurt on top for a creamy contrast.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to customize the stew by adding vegetables like carrots, peas, or bell peppers for added color and nutrition.

Serving advice

Serve the Azerbaijani-inspired Spiced Lamb and Rice Stew hot, garnished with fresh parsley. Accompany it with a side of warm bread or naan to soak up the flavorful juices.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant colors of the saffron-infused rice and tender lamb to shine through. Sprinkle some additional saffron threads on top for an elegant touch.