Qatari-inspired Spiced Rice with Lamb

Ingredients

While the original Latvian dish, Griķi, is a simple buckwheat porridge, this Qatari-inspired adaptation transforms it into a flavorful rice dish. The use of saffron, a prized spice in Qatari cuisine, adds a distinct aroma and vibrant color to the rice. Additionally, the inclusion of tender lamb and a blend of Qatari spices elevates the dish, creating a more complex and satisfying flavor profile. We alse have the original recipe for Griķi, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g lamb, cut into bite-sized pieces 500g lamb, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Qatari spice blend (a mix of cumin, coriander, turmeric, cinnamon, and cardamom) 2 tablespoons Qatari spice blend (a mix of cumin, coriander, turmeric, cinnamon, and cardamom)
• 1 teaspoon saffron threads, soaked in 2 tablespoons warm water 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 4 cups (950ml) chicken or lamb broth 4 cups (950ml) chicken or lamb broth
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Toasted almonds or pine nuts, for garnish Toasted almonds or pine nuts, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable 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 Qatari spice blend and saffron water, coating the lamb evenly.
5. 5.
   Add the drained rice to the pot and stir well to combine with the spices and lamb.
6. 6.
   Pour in the chicken or lamb broth and season with salt to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
8. 8.
   Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork before serving. Garnish with fresh cilantro or parsley and toasted almonds or pine nuts.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to extract its vibrant color and aroma.

Tips & Tricks

• For a richer flavor, marinate the lamb in the Qatari spice blend and minced garlic for a few hours before cooking.
• Toast the almonds or pine nuts in a dry skillet over medium heat until golden brown for added crunch and nuttiness.
• Serve the spiced rice with a side of yogurt or a fresh cucumber and tomato salad to balance the flavors.

Serving advice

Serve the Qatari-inspired spiced rice with lamb as a main course, accompanied by a side of yogurt or a refreshing cucumber and tomato salad. It pairs well with warm Arabic bread or naan.

Presentation advice

Fluff the rice with a fork before serving to showcase the individual grains. Garnish the dish with a sprinkle of fresh cilantro or parsley and a generous scattering of toasted almonds or pine nuts for an elegant presentation.