Lebanese rose petal rice

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

The succulent charred lamb and woody aromatic spices give a deep earthy foundation to this well-loved Lebanese home favourite, as much as the saffron and the rose petals give it an elegant sophisticated edge. It is delicious served with cooling minted yogurt.


  • 300 g/10½ oz boned leg of lamb, cut into cubes
  • 30 g/1


Combine all the marinade ingredients in a non-metallic bowl. Add the lamb and leave to marinate for least 1 hour.

When you are ready to cook, preheat the grill/broiler to high. Lift the lamb pieces out of the marinade and grill/broil them until they just begin to char. Leave to one side.

Meanwhile, soak the chopped apricots and the saffron in the stock with the salt added. Toast