Turkish Kuzu Tandir with Saffron Rice

Name: Turkish Kuzu Tandir with Saffron Rice
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 leg of lamb; 2 tablespoons olive oil; 4 garlic cloves; 2 tablespoons lemon juice; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon smoked paprika; Salt and pepper; 2 cups basmati rice; 3 ½ cups water; Pinch of saffron threads; 2 tablespoons butter; Salt to taste; ¼ cup slivered almonds; 1 tablespoon fresh parsley; Lemon wedges

Succulent slow-cooked lamb with fragrant saffron-infused rice

A traditional Turkish dish that brings the warmth of the Middle East to your table, combining tender lamb with aromatic saffron rice for a delightful meal.

5 h 30 min
4
Intermediate

Ingredients

For the Lamb Marinade

1 leg of lamb

about 3 lbs

2 tablespoons olive oil

4 garlic cloves

minced

2 tablespoons lemon juice

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon smoked paprika

Salt and pepper

to taste

For the Saffron Rice

2 cups basmati rice

3 ½ cups water

Pinch of saffron threads

2 tablespoons butter

Salt to taste

¼ cup slivered almonds

toasted

For the Garnishes

1 tablespoon fresh parsley

chopped

Lemon wedges

Preparation

Marinating the Lamb

Combine Ingredients

In a bowl, combine olive oil, garlic, lemon juice, cumin, coriander, smoked paprika, salt, and pepper.

Apply Marinade

Rub the mixture over the lamb leg, covering it thoroughly.

Refrigerate

Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

Ensure the lamb is at room temperature before roasting.

Preparing the Saffron Rice

Rinse the Rice

Rinse the rice under cold water until the water runs clear. Drain well.

Infuse Saffron

Bring water to a boil, add the pinch of saffron, and set aside to infuse.

Sauté Rice

In a saucepan, melt the butter, add the rice, and sauté for 2 minutes.

Toasting the rice in butter enhances its flavor.

Cooking Process

Roasting the Lamb

Preheat the oven to 350°F (175°C). Place the marinated lamb on a roasting pan and cover with foil. Roast for 4 hours or until tender.

Cooking the Rice

Add the saffron-infused water to the saucepan, season with salt, and bring to a simmer. Cover and cook on low heat for 18–20 minutes until rice is tender.

Resting the Lamb

Let the lamb rest for 20 minutes before carving for juicier slices.

Plating & Serving