Turkish Kuzu Tandir with Saffron 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.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Combine Ingredients
In a bowl, combine olive oil, garlic, lemon juice, cumin, coriander, smoked paprika, salt, and pepper.
- 2
Apply Marinade
Rub the mixture over the lamb leg, covering it thoroughly.
- 3
Refrigerate
Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Tip: Ensure the lamb is at room temperature before roasting.
Preparing the Saffron Rice
- 1
Rinse the Rice
Rinse the rice under cold water until the water runs clear. Drain well.
- 2
Infuse Saffron
Bring water to a boil, add the pinch of saffron, and set aside to infuse.
- 3
Sauté Rice
In a saucepan, melt the butter, add the rice, and sauté for 2 minutes.
Tip: Toasting the rice in butter enhances its flavor.
How to Make Turkish Kuzu Tandir with Saffron Rice
Total time: 7 h 20 min · Yields 4 servings
- 1
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.
- 2
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.
- 3
Resting the Lamb
Let the lamb rest for 20 minutes before carving for juicier slices.
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