Zurbian
Lamb marinated in spiced yoghurt, layered with saffron rice and potato and smoked — every quantity in grams, calories per serving.
Per serving · 450 g
Ingredients
- 3 cups basmati rice, soaked570 g
- 1 kg lamb on the bone1000 g
- 1 cup yoghurt240 g
- 4 onions, sliced for frying720 g
- 3 potatoes, cut into pieces450 g
- ⅓ cup oil for frying70 g
- 2 tbsp ghee28 g
- 3 cups lamb broth720 g
- Garlic, ginger, saffron and zurbian spice25 g
Whole dish: 3150 g
Method
- 1
Marinate the lamb in yoghurt, garlic, ginger, turmeric, zurbian spice and salt for at least two hours.
- 2
Fry the sliced onion until deep brown and crisp, drain it, and fry the potato in the same oil.
- 3
Cook the marinated lamb gently until tender and keep the broth.
- 4
Parboil the rice in the boiling broth with cardamom, cinnamon and cloves, then drain.
- 5
Layer half the rice, then the lamb and potato, then the rest of the rice; scatter saffron and fried onion, smoke the pot with a coal and ghee, and leave it on low heat for half an hour.
Enjoy it
Log it in Fodi in one tap — a serving, half of one, or by the gram.
450 g · 820 kcal