Zardak Kebab with Spiced Lamb and Fragrant Rice

Ingredients

• For the kebabs: For the kebabs:
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Skewers, soaked in water Skewers, soaked in water
• For the rice: For the rice:
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 tablespoons hot water 2 tablespoons hot water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the lamb mixture into equal portions and shape them into elongated kebabs. Thread the kebabs onto the soaked skewers.
3. 3.
   Preheat the grill or barbecue to medium-high heat. Cook the kebabs for about 10-12 minutes, turning occasionally, until they are cooked through and nicely browned.
4. 4.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a small bowl, soak the saffron threads in hot water and set aside.
5. 5.
   In a large pot, bring the water to a boil. Add the rinsed rice and salt. Cook the rice until it is 70% cooked, about 7-8 minutes. Drain the rice and set aside.
6. 6.
   In the same pot, heat the vegetable oil over medium heat. Add the saffron water and stir for a few seconds. Add the partially cooked rice to the pot and gently mix it with the saffron oil.
7. 7.
   Reduce the heat to low, cover the pot with a tight-fitting lid, and cook the rice for another 10-12 minutes, or until it is fully cooked and fluffy.
8. 8.
   Serve the Zardak Kebabs hot with the fragrant saffron rice.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in hot water for at least 10 minutes before using them in the recipe.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of spices in the kebab mixture.
• Soaking the skewers in water before grilling helps prevent them from burning.
• For added freshness, serve the kebabs with a side of cucumber and yogurt salad.
• If you don't have saffron, you can substitute it with turmeric for a similar golden color in the rice.
• To make the kebabs juicier, you can add a tablespoon of grated onion to the lamb mixture.

Serving advice

Serve the Zardak Kebabs with fragrant saffron rice on a large platter. Garnish with fresh herbs such as cilantro or parsley for a pop of color. Accompany the dish with a side of cucumber and yogurt salad for a refreshing contrast.

Presentation advice

Arrange the kebabs on the platter in an attractive pattern, with the golden saffron rice as a bed underneath. Sprinkle some additional saffron threads on top of the rice for an elegant touch. Serve with a wedge of lemon on the side for squeezing over the kebabs.