Shishlik (Persian Grilled Lamb Chops with Saffron Rice)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 lamb loin chops
- 1 onion, grated
- 300 g basmati rice
- 0.125 tsp saffron threads
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 754 kcal
- Protein
- 38.5 g
- Carbohydrate
- 61.7 g
- of which sugars
- 2.4 g
- Fat
- 39 g
- of which saturates
- 15.1 g
- Fibre
- 1.6 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the saffron threads in 3 tablespoons of hot water.
- 2
Mix the grated onion, lemon juice, half the saffron water and the oil in a bowl, add the lamb loin chops and marinate for at least 20 minutes.
- 3
Rinse the basmati rice and cook in plenty of boiling salted water for 10-12 minutes until tender, then drain and stir through the remaining saffron water.
- 4
Heat a griddle pan or barbecue to high and cook the lamb chops for 3-4 minutes each side until charred and cooked to your liking, with no pink remaining if well done.
- 5
Rest the chops for 2 minutes.
- 6
Serve with the saffron rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.