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Saffron lamb stew with barberry rice recipe

Saffron lamb stew with barberry rice recipe

Here's a delicious recipe for Saffron Lamb Stew with Barberry Rice: Saffron Lamb Stew: Ingredients:

  1. 500g lamb, cut into chunks

  2. 1 large onion, finely chopped

  3. 3 cloves garlic, minced

  4. 1/2 teaspoon turmeric

  5. 1/4 teaspoon ground black pepper

  6. 1 teaspoon ground cinnamon

  7. A pinch of ground saffron dissolved in 2 tablespoons of hot water

  8. 2 tablespoons tomato paste

  9. 4 cups water or beef/lamb stock

  10. Salt, to taste

  11. 2 tablespoons vegetable oil

  12. Fresh parsley or coriander for garnish (optional)


  1. Heat oil in a pot over medium heat. Add onions and sauté until translucent.

  2. Add garlic, turmeric, and black pepper. Sauté for another 2 minutes.

  3. Add the lamb pieces to the pot. Brown them on all sides.

  4. Stir in the tomato paste and fry for another 2 minutes.

  5. Pour in the saffron water, cinnamon, and salt. Mix well.

  6. Add water or stock to cover the lamb. Bring it to a boil.

  7. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the lamb is tender.

  8. Taste and adjust seasoning. Garnish with fresh parsley or coriander if desired.

Barberry Rice (Zereshk Polo): Ingredients:

  1. 2 cups basmati rice

  2. 1/2 cup dried barberries (zereshk)

  3. 2 tablespoons butter or ghee

  4. 1/4 teaspoon ground saffron dissolved in 2 tablespoons of hot water

  5. 4 cups water for boiling the rice

  6. Salt, to taste

  7. 1 tablespoon sugar (optional)


  1. Wash the rice several times in cold water until the water runs clear. Soak for 30 minutes.

  2. Boil 4 cups of water in a large pot. Add salt.

  3. Drain the soaked rice and add it to the boiling water. Cook until it's half-cooked (about 6-8 minutes).

  4. Drain the rice and rinse with cold water. Set aside.

  5. In a separate pan, melt the butter or ghee. Sauté the barberries for 1-2 minutes. If you like them a bit sweet, you can add sugar at this stage.

  6. Mix half of the sautéed barberries with the half-cooked rice.

  7. Place a thin layer of rice at the bottom of the pot. Layer the rest of the rice mixed with barberries on top.

  8. Pour saffron water over the rice.

  9. Cover and cook on low heat for 20-25 minutes.

  10. Serve the rice with the remaining barberries on top.

Enjoy your Saffron Lamb Stew with Barberry Rice! This dish pairs wonderfully with a side of yogurt or salad.

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