Name: Saffron and Orange Freekeh Pilaf with Lamb
Total time: 37 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 200g lamb shoulder; 1 cup freekeh; 1/2 cup diced cucumber; 1/2 cup plain yogurt; 1 onion, finely chopped; 2 cloves garlic, minced; 1/2 tsp cumin; 1/2 tsp salt; 1.5L water; 1/2 tsp saffron threads; 1 tbsp orange zest

Infuses a delicate saffron aroma with a hint of orange zest for a luxurious touch.

Method

Soak saffron in a little water and mix with orange zest, then add to freekeh and water.
In a pot, brown the lamb shoulder over medium heat until golden brown.
Add onion, garlic, and cumin, sauté for 3 minutes.
Add freekeh, salt, and water, bring to a boil, then reduce heat and simmer for 20 minutes.
In a separate bowl, mix cucumber, yogurt, and a pinch of salt for tzatziki.
Let the pilaf rest for 5 minutes before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.