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Flavorful Persian Apricot Lamb Stew Recipe with Easy Saffron Rice Tutorial

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A comforting Persian lamb stew featuring tender lamb chunks and sweet dried apricots simmered with warm spices, served alongside aromatic saffron basmati rice. This dish balances sweet and savory flavors for a cozy, flavorful meal.

Ingredients

Scale
  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 1 cup dried apricots, roughly chopped
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • A generous pinch saffron threads, soaked in 2 tablespoons warm water for 10 minutes
  • 3 cups beef or lamb broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups basmati rice, rinsed
  • 1 tablespoon butter
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Trim excess fat from lamb shoulder and cut into 1-inch cubes. Roughly chop dried apricots and set aside.
  2. Soak saffron threads in 2 tablespoons warm water for 10 minutes to release color and aroma.
  3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Brown lamb cubes in batches, about 5-7 minutes per batch. Remove browned lamb and set aside.
  4. Reduce heat to medium. Add chopped onion to the pot and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  5. Add tomato paste, ground cinnamon, and ground turmeric. Cook for 2 minutes, stirring constantly.
  6. Return browned lamb to the pot. Pour in broth, scraping up browned bits. Bring to a gentle simmer.
  7. Cover pot partially and simmer on low heat for 1 hour, stirring occasionally until lamb is tender and sauce concentrates.
  8. Stir in chopped apricots and saffron water. Continue simmering uncovered for 15-20 minutes until apricots soften and sauce thickens slightly.
  9. Season stew with salt and pepper. Stir in lemon juice if using.
  10. While stew simmers, rinse basmati rice until water runs clear. Bring 3 cups water to boil in medium saucepan. Add rice and a pinch of salt, reduce heat to low, cover and cook for 15 minutes without lifting lid.
  11. Remove rice from heat, fluff gently with a fork, then stir in butter and reserved saffron water.
  12. Serve stew over or beside saffron rice. Garnish with fresh herbs like parsley or cilantro if desired.

Notes

Brown lamb in batches to avoid overcrowding for better caramelization. Soak saffron in warm water to fully release aroma and color. Simmer stew low and slow for tender meat and balanced flavors. Lemon juice brightens the stew at the end. Rinse basmati rice thoroughly to prevent clumping and fluff gently after cooking. For thicker stew, mix cornstarch with cold water and stir in for 1-2 minutes on medium heat. Slow cooker adaptation: brown lamb and onions first, then cook on low for 6-8 hours.

Nutrition

Keywords: Persian lamb stew, apricot lamb stew, saffron rice, easy lamb recipe, Persian cuisine, slow simmer lamb, dried apricot stew, saffron basmati rice

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