Fuhjehi Kavaabu with Spiced Rice and Herb Salad

Ingredients

• For the lamb skewers: For the lamb skewers:
• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• For the spiced rice: For the spiced rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 cardamom pods, crushed 2 cardamom pods, crushed
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• Salt, to taste Salt, to taste
• For the herb salad: For the herb salad:
• 1 cup mixed fresh herbs (parsley, mint, cilantro), chopped 1 cup mixed fresh herbs (parsley, mint, cilantro), chopped
• 1 cup lettuce, shredded 1 cup lettuce, shredded
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, cumin, turmeric, paprika, salt, and pepper. Add the lamb cubes and toss to coat them evenly. Marinate for at least 30 minutes, or overnight for a more intense flavor.
2. 2.
   Soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rinsed rice, saffron water, crushed cardamom pods, cinnamon stick, cloves, and salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
4. 4.
   Preheat the grill or grill pan over medium-high heat. Thread the marinated lamb cubes onto skewers. Grill the skewers for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
5. 5.
   In a bowl, combine the chopped fresh herbs, shredded lettuce, lemon juice, salt, and pepper. Toss well to combine.
6. 6.
   Serve the grilled lamb skewers alongside the spiced rice and herb salad. Enjoy!

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water or milk before using. Crushing the threads slightly can also help release the flavor.
• Basmati rice — Rinse the rice thoroughly under cold water to remove excess starch and achieve fluffy grains when cooked.
• Lamb — For tender and juicy lamb skewers, marinate the meat for at least 30 minutes or overnight to allow the flavors to penetrate.

Tips & Tricks

• If you don't have access to a grill, you can also cook the lamb skewers in a preheated oven at 200°C (400°F) for approximately 15-20 minutes.
• For added flavor, you can brush the lamb skewers with a mixture of melted butter and minced garlic before grilling.
• Customize the herb salad by adding other fresh herbs such as dill or tarragon for additional freshness and complexity.
• Serve the dish with a side of yogurt sauce or tzatziki to complement the flavors and provide a cooling element.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade for the lamb skewers.

Serving advice

Serve the Fuhjehi Kavaabu with Spiced Rice and Herb Salad on a large platter, allowing guests to help themselves to the flavorful lamb skewers, fragrant rice, and refreshing herb salad. Garnish with additional fresh herbs for an extra pop of color.

Presentation advice

Arrange the golden-hued saffron rice in a mound on one side of the platter, placing the grilled lamb skewers alongside it. Sprinkle the herb salad over the rice and skewers, creating a vibrant and enticing display of colors. Serve with lemon wedges on the side for an added touch of freshness.