YOUR SOLIN GENERATED RECIPE
Persian Lamb Kabob with Dill Rice
Tender lamb loin marinated in saffron and onion juice, grilled to perfection and served over a bed of fragrant dill and fava bean rice.
INGREDIENTS
6 oz lamb loin
0.25 cup onion juice
1 pinch saffron threads
0.25 tsp olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.25 cup cooked basmati rice
2 tbsp fava beans
2 tbsp fresh dill
1 medium tomato
PREPARATION
In a small bowl, combine the onion juice, crushed saffron threads, olive oil, sea salt, and black pepper to create the marinade.
Slice the lamb loin into very thin, wide strips (Barg style) and place them in a shallow dish with the marinade for at least 2 hours.
Steam the fava beans until tender, then gently fold them into the warm cooked basmati rice along with the finely chopped fresh dill.
Thread the marinated lamb strips onto flat metal skewers, piercing them multiple times so they lay flat.
Grill the lamb skewers over high heat for approximately 2 to 3 minutes per side until lightly charred but juicy.
Place the whole tomato on the grill alongside the lamb, turning occasionally until the skin is blistered and the flesh is soft.
Slide the lamb off the skewers and serve immediately over the dill rice with the grilled tomato on the side.