Saffron Rice and Lamb Chops by @niangcook

N/A

1 serving

🍖

6

Lamb Chops

🧂

2.5 g

Salt

🌶️

1 g

Pepper

🌶️

2.5 g

Smoked Paprika

🧄

3 g

Garlic Powder

🌿

1 g

Oregano

🧅

150 g

Onion

🌼

6.5

Saffron Threads

💧

250 ml

Water

🍚

250 ml

Rice

💧

100 ml

Water

🧅

35 g

Shallot

🫚

15 g

Fresh Ginger

🟤

12 g

Brown Sugar

Preparation Steps

  1. Step 1/15

    Pour the 100 ml hot water over the saffron threads and let the infusion steep for 10 minutes.

    saffron threads
    hot water
    🥛measuring jug

  2. Step 2/15

    Finely chop the onion and shallot.

    onion
    shallot
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Peel the fresh ginger and finely grate it.

    fresh ginger
    🔪chef's knife
    🪵cutting board

  4. Step 4/15

    Combine the salt, black pepper, smoked paprika, garlic granules, and dried oregano in a mixing bowl.

    salt
    black pepper
    smoked paprika
    garlic granules
    dried oregano
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/15

    Rub the spice mixture evenly over all 6 chops.

    chops
    salt
    black pepper
    smoked paprika
    garlic granules
    dried oregano
    🥣mixing bowl

  6. Step 6/15

    Heat 1 tablespoon cooking oil in a large pan over medium-high heat.

    cooking oil
    🥄wooden spoon

  7. Step 7/15

    Sear the seasoned chops for 3 to 4 minutes per side until browned and cooked through.

    chops
    🗜️tongs

  8. Step 8/15

    Transfer the cooked chops to a plate and keep them warm.

    chops
    🗜️tongs

  9. Step 9/15

    Heat the remaining 1 tablespoon cooking oil in the same pan over medium heat.

    cooking oil
    🥄wooden spoon

  10. Step 10/15

    Cook the chopped onion, shallot, and grated ginger for 3 to 4 minutes until softened.

    onion
    shallot
    fresh ginger
    🥄wooden spoon

  11. Step 11/15

    Stir in the brown sugar and cook for 1 minute until lightly caramelized.

    brown sugar
    🥄wooden spoon

  12. Step 12/15

    Add the rice and stir for 1 minute to coat the grains in the aromatic mixture.

    rice
    🥄wooden spoon

  13. Step 13/15

    Pour in the saffron infusion and the 250 ml water, then bring the rice to a boil.

    saffron threads
    hot water
    water
    🥄wooden spoon
    🥛measuring jug

  14. Step 14/15

    Cover the pan and simmer the rice over low heat for 15 minutes until tender.

    rice

  15. Step 15/15

    Return the chops to the pan and warm them over the saffron rice for 3 minutes before serving.

    chops
    rice
    🗜️tongs

Composition

Ingredients

Types

Seasoning, Vegetables, Spices, Liquid, Grains, Sweeteners

Ingredients

Lamb chops, Salt, Pepper, Smoked paprika, Garlic powder, Oregano, Onion, Saffron threads, Water, Rice, Shallot, Fresh ginger, Brown sugar

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Egg-free, Gluten-free

Calories

510 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 49g, Fat: 21g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.1mg, Potassium: 420mg, Sodium: 430mg, Zinc: 3.2mg

Vitamins

Vitamin B6: 0.4mg, Vitamin B12: 0.8µg, Vitamin C: 5mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, wooden spoon, measuring jug, measuring spoons, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, Meat Dish

Occasions

Lunch, Dinner, Family Meal, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

North African, French-inspired

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Fluffy, Juicy, Slightly caramelized

Flavors

Savory, Smoky, Aromatic, Earthy, Sweet, Warmly spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chops and rice out for more than 2 hours.,Reduce to 60 minutes if the room is very hot.), fridge : 3 to 4 days (Cool promptly and refrigerate in an airtight container.,Store at or below 4°C / 40°F.), freezer : 2 to 3 months (Freeze cooled portions in airtight freezer-safe containers.,Thaw overnight in the refrigerator before reheating.)