Lebanese rose petal rice

Name: Lebanese rose petal rice
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Serves: 4
Ingredients: 200 g/7 oz/heaped ¾ cup yogurt; 1 tbsp sunflower oil; juice of ½ lemon; a few fresh rose petals; 300 g/10½ oz/1⅔ cups white basmati rice, rinsed and drained; 1 tablespoon chopped pistachios; 2 cinnamon sticks; ½ tsp sea salt; 30 g/1 oz/¼ cup dried apricots, roughly chopped; yogurt and chopped mint dip; 300 g/10½ oz boned leg of lamb, cut into cubes; 2 tbsp dried rose petals; 2 tsp ground cumin; seeds of ½ pomegranate; a few small mint leaves; 800 ml/28 fl oz/3½ cups vegetable stock; 4 green cardamom pods; ½ tsp saffron strands; 2 tsp garlic purée; grated zest of 1 lemon; 1 tbsp salted butter; 2 tsp ginger paste; 25 g/1 oz/scant ¼ cup pine nuts

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Pimp My Rice

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.

Ingredients

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

Main course
Gluten-free

Method

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