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Lamb and Saffron Rice

Lamb and Saffron Rice, is very flavorful with a combination of whole spices which is very inviting, quick, and super delicious.

Saffron Rice

Saffron threads are derived from Crocus sativus flower which gives food a deep yellow color. It is commonly used in India, Pakistan, Persia, and some parts of Asia. The threads are crushed with a mortar and pestle and mixed with water as I did in the recipe, or just add the powder to your food. Use turmeric powder as a substitution.

The perfect side dish is very versatile and gluten-free. Saffron has a deep and sweet flavor and may be pricey but small amounts are very affordable. Don’t buy huge quantities of saffron, just a little bit will give or pop the flavor of your dish.

I got my Saffron Threads from Amazon

The Lamb

In this recipe, lamb shanks are perfectly marinated and oven-baked till tender. Filled with flavor and is a perfect treat for your tastebuds.

This meal is perfect for family gatherings, occasions, and dinner. I love lamb especially when cooked till tender and falls off the bone.

How to Make the Lamb

  • Mix all the seasonings
  • Make slits on the lamb and marinate well.
  • Wrap in parchment paper and aluminum foil, then bake in the oven till tender.

How to make the Saffron rice

  • Heat the ghee or butter or oil in a pot.
  • Sauté onions and whole spices.
  • Add the rice, salt, and broth.
  • Cook till tender, then add saffron mix and let it cook with remaining heat till it’s fluffy.

Lamb and Saffron Rice

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Arabic
Keyword: lamb and rice, saffron rice
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2 Servings
Calories: 388kcal
Author: Claudy


For the Lamb

  • 2 Lamb shanks
  • 1 tsp Turmeric powder
  • ½ tsp Blackpepper
  • 1 tsp Chilli powder
  • 1 tsp Paprika
  • 1-2 tsp Salt
  • ½ tsp Cumin powder
  • 1 tsp Garlic powder
  • ½ tsp Coriander seeds ground
  • ½ tsp Ginger powder
  • ¼ Cooking oil

For the Rice

  • 2 cups Rice washed
  • 2 tbsp Butter or ghee
  • 1 tsp Saffron thread crushed or turmeric powder
  • ½ Onion sliced or diced
  • 2-3 Bay leaves whole
  • 5-7 Cardamom seeds whole
  • ½ tsp Fennel seeds optional
  • 1 tsp Coriander seeds whole
  • ½ tsp Anise seeds whole, optional
  • 3-4 cups Water or broth plus ¼
  • Salt to taste.


For the Lamb

  • Preheat oven to 400℉.
  • In a bowl, combine all the ingredients for the lamb and stir to combine.
  • Make deep cuts on the lamb and marinate both sides making sure marinate goes deep into the cuts.
  • At this point, I added some garlic gloves, lemon slices, and onion slices, but this is optional. Now wrap it with parchment paper and aluminum foil and place it on a baking sheet.
  • Bake for 1 hour in the oven at 400℉.
  • Open wraps and allow to cool. Lamb wraps will contain juice, serve with the saffron rice.

For the Rice

  • In a pot, melt the butter or ghee for about 1 minute.
  • Sauté the onion for about 2 minutes till fragrant. Now add all the whole ingredients and stir for about 2 minutes.
  • Now add the washed rice and broth, and cover to cook until the water dries off and the rice is tender. Turn off the heat.
  • Meanwhile, in a small bowl, mix the crushed saffron or turmeric powder with ¼ tbsp of water.
  • When the water dries in the rice, pour in the saffron mixture, cover, and let it cook with the remaining heat for 3-4 minutes.
  • Now serve with the lamb and Enjoy.


Tried this recipe?Mention @cookingwithclaudy or tag #cookingwithclaudy


Calories: 388kcal | Carbohydrates: 37g | Protein: 42g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 1439mg | Potassium: 658mg | Fiber: 3g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 6mg
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Hi, Welcome to my Kitchen. I am Claudy, a wife, content creator, food photographer, registered dental assistant and mom to 2 beautiful girls. I genuinely hope Claudy’s Recipes will be your first and final stop for any needed recipe.

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