Zurbian

Fragrant lamb and rice layered with yogurt, saffron and potatoes.

Ingredients

• 3 cups Basmati rice
• 1 kg Lamb
• 1 cup Yogurt
• 3 Potatoes
• 2 Onions
• 2 Tomatoes
• 1 pinch Saffron
• 2 tbsp Hawaij spice mix
• 4 tbsp Ghee
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Salt
• 5 cups Water

Method

1. Marinate the lamb — Mix the lamb with yogurt, garlic, ginger, hawaij and salt and leave for at least 2 hours.
2. Fry the onions — Cook the sliced onions in ghee until deep brown and set half aside.
3. Cook the meat — Add the marinated lamb and tomatoes to the pot and cook until the meat is tender and the sauce thick.
4. Parboil the rice — Boil the soaked rice in salted water for 6 minutes, then drain while still firm.
5. Layer it — Layer the rice over the meat with fried potatoes, the reserved onions and saffron steeped in a little water.
6. Steam through — Cover tightly and cook on the lowest heat for 25 minutes.
7. Zurbian is ready — Fold the layers gently together and serve.

More Yemen recipes

• Saltah
• Mandi
• Fahsa
• Bint Al Sahn
• Haneeth
• Masoub