Turkish Kuzu Tandir with Saffron Rice
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
For the Saffron Rice
For the Garnishes
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
Turkish Kuzu Tandir with Saffron Rice
Turkish Kuzu Tandir with Saffron Rice
Plating & Serving
Slice the rested lamb and place it over a bed of saffron rice, sprinkling almonds and parsley for a splash of color.