Assyrian-inspired Cốm Rice with Spiced Lamb

Ingredients

In this Assyrian adaptation of Cốm, we replace the traditional Vietnamese ingredients such as fish sauce and herbs like mint and coriander with Assyrian spices like cumin, coriander, and cinnamon. The dish is also served with a tangy yogurt sauce, which is a common element in Assyrian cuisine. These changes infuse the dish with Assyrian flavors while still maintaining the essence of Cốm rice. We alse have the original recipe for Cốm, so you can check it out.

• 2 cups (400g) Cốm rice 2 cups (400g) Cốm rice
• 1 lb (450g) lamb, cut into bite-sized pieces 1 lb (450g) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 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
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Fresh mint, for garnish Fresh mint, for garnish
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the Cốm rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, and ground cinnamon. Season with salt and pepper to taste.
5. 5.
   Add the rinsed Cốm rice to the pot and stir well to combine with the lamb and spices.
6. 6.
   Pour in enough water to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
7. 7.
   Remove from heat and let the rice rest, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and transfer to a serving dish. Garnish with fresh parsley and mint.
9. 9.
   Serve the Assyrian-inspired Cốm Rice with Spiced Lamb hot, accompanied by yogurt sauce on the side.

Treat your ingredients with care...

• Cốm rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the lamb marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Serve the dish with a side of pickled vegetables for added Assyrian flair.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Assyrian-inspired Cốm Rice with Spiced Lamb as a main course, accompanied by a fresh salad or roasted vegetables. The tangy yogurt sauce can be drizzled over the rice or served on the side for dipping.

Presentation advice

Present the dish by arranging the fragrant Cốm rice in a mound on a large serving platter. Place the spiced lamb pieces on top and garnish with fresh parsley and mint. Serve the yogurt sauce in a separate bowl for guests to help themselves.