Entree: Saudi Arabia – Saudi Bedouin Cuisine – زربيان ➤ Zurbiyān (Fragrant Bedouin spiced rice and lamb pilaf cooked with yogurt and saffron)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, approx. 1.6 lb (725 g) usable meat
- 2 cups (370 g) long-grain basmati rice
- 1 large onion, thinly sliced (8 oz / 225 g)
- 4 tbsp (60 ml) clarified butter (samna) or ghee
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1/2 cup (120 g) plain yogurt
- 1 large tomato, chopped (1 cup / 150 g)
- 2 medium potatoes, peeled and cut into wedges (about 12 oz / 340 g)
- 3 cups (720 ml) lamb stock or water
- 10 saffron threads (approx. 0.02 g) soaked in 2 tbsp (30 ml) warm water
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1 g) ground cardamom
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (40 g) thinly sliced onions, fried until crisp, for garnish
- 1/4 cup (35 g) slivered almonds, toasted, for garnish
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. In a large heavy pot, heat 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) oil over medium-high; season the lamb with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper and brown on all sides, then remove; add the sliced onion and remaining oil, cook until soft and golden, add garlic and ginger and cook 1 minute; stir in tomato, spices (cumin, coriander, turmeric, cinnamon, cloves, cardamom), yogurt, and the browned lamb, return potatoes, pour in lamb stock and saffron water, bring to a simmer, cover and braise gently until the lamb is fork-tender, about 1 to 1¼ hours (add a splash of water if it reduces too much).
2. While lamb braises, rinse the basmati until water runs clear then soak 20 minutes and drain; bring 4 cups (960 ml) salted water to a boil in a separate pot, par-cook the rice 3–4 minutes until just underdone, drain and set aside; when lamb is tender, remove meat and keep warm, skim excess fat from cooking liquid and bring to a gentle simmer, layer the par-cooked rice evenly over the lamb and juices, dot with remaining 2 tbsp (30 ml) ghee and cover tightly and cook on the lowest heat for 20–25 minutes to steam until rice is fully cooked and fluffy; uncover, gently mix or mound rice, place lamb and potatoes on top, garnish with fried onions, toasted almonds and chopped cilantro, and serve hot.