Photo by Mohamed Olwy on Pexels
Turkish Lamb Koftes with Saffron Pilaf
Lamb koftes mixed with cumin and cinnamon, chilled, then served with saffron stock-simmered basmati rice and onions.
- 300 g lamb mince
- 150 g basmati rice
- 1 medium onion
- 3 cloves garlic cloves
- 30 g fresh parsley
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp saffron threads
- 350 ml chicken stock
- 3 tbsp olive oil
- 100 g Greek yogurt
- 1 whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Soak saffron threads in 2 tbsp warm water for 10 minutes.
- Step 2
Finely dice half the onion and mince 2 garlic cloves. Mix with lamb mince, chopped parsley, cumin, cinnamon, and seasoning.
- Step 3
Form mixture into 8 small oval koftes and chill for 15 minutes.
- Step 4
Heat 1 tbsp olive oil in a large pan. Fry remaining diced onion until soft, about 5 minutes.
- Step 5
Add remaining garlic and rice, stirring for 2 minutes until rice is lightly toasted.
- Step 6
Pour in hot stock and saffron water. Bring to boil, then simmer covered for 15 minutes.
- Step 7
Meanwhile, heat 2 tbsp olive oil in another pan. Cook koftes for 8-10 minutes, turning frequently until golden and cooked through.
- Step 8
Let pilaf rest off heat for 5 minutes, then fluff with fork.
- Step 9
Serve koftes over pilaf with dollops of yogurt and lemon wedges.
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