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Persian-Style Lamb Kofta with Saffron Rice and Sabzi Khordan Platter

Persian-Style Lamb Kofta with Saffron Rice and Sabzi Khordan Platter

Dinner
Prep Time
25min
Cook Time
25min
Servings
4
Calories
745
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Chef's Note

The magic of this meal lies in the contrast of temperatures and textures. By following the herb preservation protocol in the blog post and keeping your herbs bone-dry, they will remain wonderfully crisp against the hot, juicy lamb. Don't skip the tarragon—its subtle anise flavor acts as a perfect digestive balance to the rich meat.

Tags
persian
herbs
lamb
kofta
rice
gluten-free-option
high-protein
middle-eastern
sabzi-khordan
Ingredients

  • 1.25 lbs Ground lamb (or lean ground beef)

  • 1 medium Yellow onion, grated and squeezed dry of excess liquid

  • 2 cloves Garlic cloves, finely grated

  • 1 tsp Ground sumac

  • 1/2 tsp Ground turmeric

  • 1.5 cups Basmati rice

  • 1/4 tsp Saffron threads, crushed and steeped in 2 tbsp hot water

  • 2 tbsp Unsalted butter, melted

  • 1 cup Fresh mint leaves, washed and spun dry

  • 1 cup Fresh flat-leaf parsley, washed and spun dry

  • 1/2 cup Fresh tarragon leaves, washed and spun dry

  • 4 pieces Radishes, thinly sliced

  • 4 stems Scallions, trimmed and cut into 2-inch lengths

  • 4 oz Feta cheese, sliced or cubed

  • 1/2 cup Walnut halves, lightly toasted

  • 4 pieces Lavash or pita flatbreads

  • to taste Kosher salt and freshly cracked black pepper

Instructions
  • 1

    Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear. Soak the rice in cold water for 15 minutes, then drain thoroughly.

  • 2

    In a large bowl, combine the ground lamb, grated and squeezed onion, grated garlic, ground sumac, turmeric, 1.5 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Knead the mixture vigorously with your hands for 3 to 4 minutes until it becomes smooth, cohesive, and slightly paste-like. Shape the mixture into 8 oblong, log-shaped kofta patties. Place on a plate, cover, and chill in the refrigerator for 10 minutes to firm up.

  • 3

    While the meat chills, cook the rice. In a medium saucepan, bring 2.5 cups of water and 1 teaspoon of salt to a boil. Add the drained rice, stir once, and return to a boil. Cook uncovered over medium-high heat for 7 to 8 minutes, or until most of the water has evaporated and small steam holes appear on the surface of the rice.

  • 4

    Drizzle the melted butter and the steeped saffron water over the top of the rice. Wrap the pot lid in a clean kitchen towel (to absorb excess moisture), cover the pot tightly, and turn the heat down to the lowest setting. Let steam undisturbed for 15 minutes.

  • 5

    Assemble the Sabzi Khordan platter: On a large serving platter, arrange the fresh mint, parsley, tarragon, sliced radishes, scallions, feta cheese, and toasted walnuts in beautiful, distinct mounds.

  • 6

    Heat a large cast-iron skillet or grill pan over medium-high heat. Cook the lamb koftas for 4 to 5 minutes per side, turning occasionally, until a deep brown crust forms and the internal temperature reaches 160°F (71°C).

  • 7

    To serve, fluff the saffron rice with a fork. Plate the hot koftas alongside the rice and the cold Sabzi Khordan platter. Serve with warm flatbreads, encouraging diners to tear off a piece of bread, spread a bit of feta, and wrap it around a piece of warm lamb, a crunch of walnut, and a generous pinch of the raw, fresh herbs.

Nutrition Information (per serving)
745
Calories
39g
Protein
54g
Carbs
38g
Fat
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