Entree: Saudi Arabia – Asir & Southern Saudi – زربيان ➤ Zurbiyān (Slow-cooked spiced lamb layered with fragrant saffron basmati rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into large chunks
- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz (340 g))
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1.5 tbsp (22 ml) fresh ginger, grated
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 6 green cardamom pods, lightly crushed
- 2 cinnamon sticks (about 0.088 oz (2.5 g))
- 4 whole cloves
- 2 bay leaves
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 medium tomato, diced (about 5 oz (140 g))
- 3.5 cups (840 ml) water or lamb stock
- 1/3 cup (45 g) toasted slivered almonds
- 1/4 cup (45 g) golden raisins (optional)
- Salted fried onions for garnish (from 1 onion thinly sliced and fried in 2 tbsp (30 ml) oil)

Show original ingredient measurements

- 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into large chunks
- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 4 cloves (12 g) garlic, minced
- 1.5 tbsp (22 ml) fresh ginger, grated
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, plus more to taste
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 6 green cardamom pods, lightly crushed
- 2 cinnamon sticks (about 2.5 g)
- 4 whole cloves
- 2 bay leaves
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 medium tomato, diced (about 5 oz / 140 g)
- 3.5 cups (840 ml) water or lamb stock
- 1/3 cup (45 g) toasted slivered almonds
- 1/4 cup (45 g) golden raisins (optional)
- Salted fried onions for garnish (from 1 onion thinly sliced and fried in 2 tbsp (30 ml) oil)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine lamb, yogurt, lemon juice, 1 tsp (5 ml) salt, ground coriander, ground cumin, turmeric, and black pepper in a bowl; marinate at least 1 hour or overnight in the refrigerator.
2. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat. Fry the sliced onions until deep golden and crisp; remove two-thirds for garnish and leave the rest in the pot.
3. Add the minced garlic and grated ginger to the pot with the remaining onions and cook 1 minute until fragrant.
4. Increase heat to high and add marinated lamb in batches; brown all sides, about 6–8 minutes per batch. Return all lamb to the pot.
5. Stir in tomato, cardamom pods, cinnamon sticks, cloves, bay leaves, and 1.5 cups (360 ml) of water or stock. Bring to a simmer, cover, and reduce heat to low. Cook until lamb is tender, about 1 to 1¼ hours (or transfer to a 325°F / 160°C oven, covered, for the same time).
6. While lamb is cooking, drain soaked rice. In a large saucepan bring 2 cups (480 ml) water to a boil with a pinch of salt; add rice and parboil 5–6 minutes until rice is about 70% cooked; drain and set aside.
7. When lamb is tender, remove large bones if desired and adjust seasoning. Remove whole spices (cardamom shells, bay leaves, cinnamon sticks, cloves) if preferred.
8. Layer par-cooked rice over the cooked lamb in the pot. Drizzle saffron-soaked water and remaining 2 tbsp (30 ml) ghee over the rice. Cover tightly and cook on lowest heat (dum) for 20–25 minutes to steam and finish cooking.
9. Turn off heat and let rest 10 minutes. Gently fluff rice to mix layers, then transfer to a serving platter.
10. Garnish with reserved fried onions, toasted almonds, and raisins if using. Serve hot with yogurt or a simple cucumber salad.

1. Combine lamb, yogurt, lemon juice, 1 tsp salt, ground coriander, ground cumin, turmeric, and black pepper in a bowl; marinate at least 1 hour or overnight in the refrigerator.
2. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat. Fry the sliced onions until deep golden and crisp; remove two-thirds for garnish and leave the rest in the pot.
3. Add the minced garlic and grated ginger to the pot with the remaining onions and cook 1 minute until fragrant.
4. Increase heat to high and add marinated lamb in batches; brown all sides, about 6–8 minutes per batch. Return all lamb to the pot.
5. Stir in tomato, cardamom pods, cinnamon sticks, cloves, bay leaves, and 1.5 cups (360 ml) of water or stock. Bring to a simmer, cover, and reduce heat to low. Cook until lamb is tender, about 1 to 1¼ hours (or transfer to a 325°F / 160°C oven, covered, for the same time).
6. While lamb is cooking, drain soaked rice. In a large saucepan bring 2 cups (480 ml) water to a boil with a pinch of salt; add rice and parboil 5–6 minutes until rice is about 70% cooked; drain and set aside.
7. When lamb is tender, remove large bones if desired and adjust seasoning. Remove whole spices (cardamom shells, bay leaves, cinnamon sticks, cloves) if preferred.
8. Layer par-cooked rice over the cooked lamb in the pot. Drizzle saffron-soaked water and remaining 2 tbsp (30 ml) ghee over the rice. Cover tightly and cook on lowest heat (dum) for 20–25 minutes to steam and finish cooking.
9. Turn off heat and let rest 10 minutes. Gently fluff rice to mix layers, then transfer to a serving platter.
10. Garnish with reserved fried onions, toasted almonds, and raisins if using. Serve hot with yogurt or a simple cucumber salad.