Persian Jewelled Rice and Spicy Lamb Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
847 kcal
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Course
Main Course
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Cuisine
Fusion, Middle Eastern, Persian, Moroccan
Persian Jewelled Rice and Spicy Lamb Meatballs
Description
This recipe features two main components: spicy lamb meatballs and Persian jewelled rice. The meatballs are seasoned with cumin, smoked paprika, garlic, salt, and pepper, shaped and grilled to develop a smoky, charred exterior while remaining juicy inside. Accompanying the meatballs is a flavorful sauce made from sautéed onion, garlic, ginger, chili flakes, turmeric, and paprika simmered with coconut milk and tomato puree infused with fresh coriander. This sauce adds depth and moisture to the meatballs.
The jewelled rice is prepared by first infusing boiling water with saffron, then cooking it with basmati rice along with sautéed onions, cinnamon stick, cardamom pods, and chopped semi-dried apricots. Mint, pomegranate seeds, and orange zest are stirred in after cooking, providing bursts of freshness, sweetness, and citrus brightness. The rice’s fluffy texture contrasts with the tender meatballs and rich sauce.
This dish offers a complex layering of flavors and textures that work well together for a satisfying main course. It can be served as a standalone meal for lunch or dinner, providing a balance of protein, grains, and spices. Fresh coriander garnish complements the vibrant presentation and flavor.
Nutrition information is approximate and intended as a general guide. Ingredients like spices and fresh herbs can be adjusted to taste.
Ingredients
Spicy Lamb Meatballs
- 700 g lamb mince
- 2 garlic crushed or grated, cloves
- 1 teaspoon cumin ground
- 2 teaspoons paprika ideally smoked
- salt
- black pepper
Meatball Sauce
- 2 tablespoons olive oil or rapeseed oil
- 1 onion diced
- 2 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon chili flakes
- 1 teaspoon cumin ground, or seeds
- 2 teaspoons paprika ideally smoked
- 1 teaspoon Turmeric
- 200 ml coconut milk
- 2 tablespoons tomato puree
- salt
- black pepper
- 2 tablespoons Coriander chopped (plus extra for garnish, fresh
Persian Jewelled Rice
- 2 tablespoons olive oil or rapeseed oil
- Pinch saffron
- 600 ml water boiling
- 1 onion sliced
- ½ cinnamon stick
- 8 cardamom pods gently bashed (use a pestle and mortar or a rolling pin)
- 1/2 teaspoon salt
- 8 semi-dried apricots finely chopped
- 300 g basmati rice
- 2 tablespoons mint finely chopped
- 100 g pomegranate seeds (roughly 1/2 a pomegranate)
- orange zest of 1
Instructions
- Start by preparing the meatballs. Pre-heat your grill to medium high, then mix together all the meatball ingredients thoroughly with your hands and shape into 30 balls. Place the meatballs on a grill tray and cook for 4 minutes on each side (8 minutes in total). Remove from the grill and set aside until needed.
- While the meatballs are grilling, make the rice. Start by placing the saffron in a jug and pouring over the boiling water. Next, gently fry the onions in the oil for 3 minutes until softened. Add the cinnamon stick and cardamom pods together with the apricots, and cook over a low heat for 2 more minutes. Add the rice and the saffron-infused water and cook for 8 minutes on a low heat with the lid on. After 8 minutes turn the heat off, but leave the lid on until you serve the rice.
- While the rice is cooking, make the meatball sauce. Gently fry the onions in the oil for 3 minutes until softened. Add the garlic, ginger, chilli and other spices and cook on a low heat for 2 more minutes. Add the coconut milk and tomato puree, plus a little salt and pepper, and heat until bubbling. Gently drop in the meatballs and heat until bubbling again, spooning the sauce over the meatballs to coat them. When bubbling, stir in the chopped coriander and remove from the heat.
- Place the rice in a serving bowl and top with the mint, pomegranate seeds and orange zest, serve with the meatballs and any other side dishes you fancy, such as my Middle-Eastern Inspired Salad.
Notes
- Nutrition information provided is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 847 kcal
% Daily Value*
| Calories | 847kcal | 42% |
| Carbohydrates | 88g | 29% |
| Protein | 44g | 88% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 113mg | 38% |
| Sodium | 435mg | 18% |
| Potassium | 1198mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1870IU | 37% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 108mg | 11% |
| Iron | 8.2mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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