Dinner · Middle Eastern · 20 min
Za'atar-Spiced Lamb Kofta with Saffron-Infused Rice and Wilted Tuscan Kale
- Calories
- 832
- Protein
- 31g
- Carbs
- 99g
- Fat
- 34g
Ingredients
- 121.6 g ground lamb
- 111.1 g basmati rice
- 1 pinch saffron
- 1 cup water
- 88.1 g Tuscan kale
- 8.8 g za'atar spice blend
- 2.9 g extra virgin olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 tsp lemon juice
Method
- 011. Steep pinch of saffron in 2 tbsp warm water for 5 minutes. Rinse basmati rice under cold water until clear. Combine rice, water, and saffron liquid in a small saucepan, bring to a boil, then cover and simmer over low heat for 18 minutes until tender.
- 022. In a bowl, mix ground lamb with half of the za'atar spice blend, salt, and black pepper. Shape into 4 elongated kofta patties.
- 033. Heat half of the olive oil in a non-stick skillet over medium-high heat. Add lamb koftas and sear for 3-4 minutes per side until browned and internal temperature reaches 160°F (71°C). Remove from pan and set aside to rest.
- 044. In the same skillet, add remaining olive oil and sliced Tuscan kale. Sauté for 3 minutes until wilted and tender. Sprinkle with remaining za'atar.
- 055. Plate saffron basmati rice, place lamb koftas alongside, add wilted kale, and finish with a squeeze of fresh lemon juice.
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