Khoresh Kangar with Saffron Rice

Ingredients

• 500g (1.1 lb) kangaroo meat, cut into cubes 500g (1.1 lb) kangaroo meat, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 1 cup dried apricots or prunes 1 cup dried apricots or prunes
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For the saffron rice: For the saffron rice:
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the kangaroo meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, ground turmeric, ground cinnamon, ground cumin, and ground coriander. Cook for a few minutes until the tomatoes start to soften.
4. 4.
   Pour in the soaked saffron threads along with the water, dried apricots or prunes, and beef or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the kangaroo meat is tender and the flavors have melded together.
6. 6.
7. 7.
   For the saffron rice:
8. 8.
   Rinse the basmati rice under cold water until the water runs clear.
9. 9.
   In a separate pot, bring the water to a boil. Add the rinsed rice and cook until it is almost tender.
10. 10.
    Drain the rice and return it to the pot. Drizzle the soaked saffron threads and water over the rice, and season with salt. Mix gently to distribute the saffron evenly.
11. 11.
    Cover the pot with a tight-fitting lid and cook over low heat for 10-15 minutes, or until the rice is fully cooked and fluffy.

Treat your ingredients with care...

• Kangaroo meat — Kangaroo meat is lean and tender, but it can become tough if overcooked. To ensure a tender result, simmer the meat slowly over low heat for the recommended cooking time.
• Saffron threads — Saffron is a precious spice that adds a unique flavor and vibrant color to the dish. Soak the saffron threads in hot water before using them to release their full aroma and color.

Tips & Tricks

• If kangaroo meat is not available, you can substitute it with lean beef or lamb.
• For a richer flavor, marinate the kangaroo meat in the spice mixture for a few hours or overnight before cooking.
• Adjust the sweetness of the dish by adding more or fewer dried fruits according to your preference.
• Serve the Khoresh Kangar with a side of yogurt and fresh herbs for a refreshing contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Khoresh Kangar with saffron rice on a large platter. Garnish with fresh herbs such as parsley or cilantro for a pop of color. Accompany the dish with a side of yogurt and a fresh salad for a complete meal.

Presentation advice

To enhance the presentation, arrange the tender kangaroo meat on top of the saffron rice, allowing the vibrant colors to shine through. Drizzle some of the flavorful sauce over the meat and rice for an enticing visual appeal.