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This one-pot meal is light and can be served hot or cold, great for spring. The rice is soft and subtly flavored with saffron.
Prep.
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Ingredients
For 6 Serving(s)
lamb-and-saffron-rice-with-spring-vegetables
- 2 c white basmati rice
- 2 pn saffron threads
- 2 T hot water
- 2 lamb sausages
- 1 onion
- pn salt
- 3 1/2 c chicken stock
- 1 c sugar snap peas
- 1 bn asparagus
- 1 c pea shoots
- 2/3 c almonds
Lamb and Saffron Rice with Spring Vegetables Directions
- Rinse and drain the rice in cold water several times, until the water runs clear. Drain and set aside.
- Grind all but one of the saffron threads in a mortar and pestle. Add the hot water and the last thread of saffron, and let infuse for 20 minutes.
- Heat a Dutch oven or other large pot over a medium flame. Add the lamb sausage and use the back of a wooden spoon to break it up. Sauté until cooked through. Use a slotted spoon to transfer to a bowl and set aside. Add the minced onion and a pinch of salt to the Dutch oven and sauté until translucent. Stir in the drained basmati rice, then pour in the chicken stock. Raise the heat to medium-high and bring to a boil. Lower the heat to medium-low and cover tightly. Cook, undisturbed, until the liquid is absorbed,17-20 minutes. Let sit with the lid on for 5 minutes.
- Bring a large pot of salted water to a boil. Add the sugar snap peas and asparagus, and cook for 2-3 minutes, until bright green but still crisp. Transfer to an ice bath. When cool enough to handle, remove from ice bath and chop into bite-sized pieces.
- Pour the saffron water into the pot of rice. Add the lamb, sugar snap peas, and asparagus, and fold to incorporate. Check the seasoning, and add more salt if needed.
- Serve hot, topped with pea shoots and chopped almonds.