Kabab Saffron Symphony Recipe

Description:

A vibrant and aromatic dish, Kabab Saffron Symphony features succulent, golden-brown lamb kababs nestled on a bed of fluffy basmati rice punctuated with bright red tomatoes and fresh green mint. The saffron threads impart a rich golden hue to both the kababs and rice, creating a visually stunning presentation. The warm spices create an inviting aroma that fills the air, promising a flavourful and satisfying meal. Each bite offers a juicy, tender lamb kabab, perfectly balanced by the subtle sweetness of the rice and the refreshing coolness of the mint. The saffron threads add a luxurious touch to both the taste and the appearance, creating a symphony of flavors and colors. The dish is ideal served warm, perhaps with a side of plain yogurt or a simple salad for a complete and delicious meal.

Ingredients:

• - 1 lb ground lamb
• - 1/2 cup finely chopped onion
• - 1/4 cup finely chopped cilantro
• - 1 tsp ground saffron
• - 1/2 tsp ground cumin
• - 1/4 tsp ground cardamom
• - 1/4 tsp cayenne pepper (optional)
• - 1/4 cup plain yogurt
• - Salt and freshly ground black pepper to taste
• - 2 tbsp olive oil
• - 1 cup cooked basmati rice
• - 1/2 cup chopped tomatoes
• - 1/4 cup chopped fresh mint

Instructions:

1. 1. In a large bowl, gently combine the ground lamb, onion, cilantro, saffron, cumin, cardamom, cayenne pepper (if using), yogurt, salt, and pepper. Mix thoroughly until well combined. Do not overmix.
2. 2. Shape the lamb mixture into 8 equal-sized patties, about 1/2 inch thick.
3. 3. Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the kabab patties to the skillet.
4. 4. Cook the kababs for 4-5 minutes per side, or until they are browned and cooked through. Adjust heat as needed to prevent burning. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
5. 5. While the kababs are cooking, prepare the rice and tomato mixture. In a separate small saucepan, combine the cooked basmati rice, chopped tomatoes, and chopped mint. Stir gently to combine. Heat through for 2-3 minutes. Season with salt and pepper to taste.
6. 6. Once the kababs are cooked, transfer them to a serving platter.
7. 7. Spoon the warm rice and tomato mixture onto the serving platter, arranging it around the kababs.
8. 8. Garnish the dish with extra fresh cilantro sprigs.