Saffron Rice Stuffed Lamb Rib
Ingredients
- 1 piece lamb rib
- 1 cup yogurt
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2-3 bay leaves
- 1 teaspoon turmeric
- 1/2 teaspoon saffron threads
- 1 large onion, finely chopped
- 4 tablespoons olive oil
- 1 tablespoon vinegar
Stuffing
- 3 cups basmati rice
- 200 grams ground meat
- 3 tablespoons corn oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon mixed spices
- 1 teaspoon saffron
- 4 cups water
- 1/4 cup fried pine nuts
Preparation
Wash the rib with cold water and dry it well inside and out.
In a deep bowl, put yogurt, salt, pepper, cardamom, cinnamon, bay leaves, turmeric, saffron, onion, oil, and vinegar, and mix until homogeneous.
Spread the mixture inside and outside the rib and rub well so that the marinade penetrates all parts, then place in the refrigerator for two hours or overnight if time allows.
Meanwhile, prepare the stuffing: in a thick-bottomed pot, heat the oil then add the meat and stir until its water evaporates.
Wash the rice several times then add it to the meat, stir a little, then add salt, pepper, cardamom, mixed spices, saffron, and water.
Bring to a boil on high heat, cover, and cook on low heat for 8-10 minutes until partially cooked, but do not let it cook completely, then add the fried pine nuts.
Preheat the oven to 200°C (400°F) and use a baking tray or wide pan that fits the rib size.
Stuff the rice into the rib cavity and close the open end using thread and needle or wooden sticks.
Place a large piece of thick aluminum foil on the table, put the rib on it, wrap it well, place in the tray, and bake in the oven for 1.5 to 2 hours until cooked.
A few minutes before removing, uncover the foil to brown the surface and serve hot.
