Khoresh Qārch with Saffron Rice

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric 1 teaspoon 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 1 teaspoon saffron threads
• 200g (7 oz) dried apricots 200g (7 oz) dried apricots
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the saffron rice: For the saffron rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the turmeric, cinnamon, cumin, coriander, and saffron threads. Cook for an additional 2 minutes to toast the spices and enhance their flavors.
4. 4.
   Add the tomato paste and beef or vegetable broth to the pot. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   While the stew is simmering, prepare the saffron rice. Rinse the basmati rice under cold water until the water runs clear.
7. 7.
   In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, saffron threads, and salt. Stir well, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Once the stew and rice are ready, serve the Khoresh Qārch alongside the saffron rice. Enjoy!

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in a small amount of warm water or broth for 10-15 minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, replace the lamb with chickpeas or tofu and adjust the cooking time accordingly.
• If you prefer a thicker stew, you can add a tablespoon of flour mixed with water to the pot during the last 10 minutes of cooking.
• Serve Khoresh Qārch with a side of yogurt and fresh herbs, such as mint or parsley, to balance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify over time.
• Experiment with different dried fruits, such as prunes or raisins, to add variety to the dish.

Serving advice

Serve Khoresh Qārch in individual bowls, placing a generous portion of saffron rice in the center and ladling the stew around it. Garnish with fresh herbs and a sprinkle of saffron threads for an elegant presentation.

Presentation advice

To enhance the visual appeal, consider serving Khoresh Qārch in traditional Iranian ceramic bowls or on decorative plates. The vibrant colors of the stew and saffron rice will stand out beautifully against the backdrop of the dishware.