Recipe: Persian Saffron and Herb Biryani with LambDescription: A fragrant Persian-inspired biryani with saffron-infused basmati rice, fresh herbs, marinated lamb, and a mix of dried fruits, garnished with pistachios and barberries.Serves: 6 people Total Time: 90Difficulty: Easy to follow Ingredients needed: 500 g lamb, 3 cloves garlic, 2 tablespoon lemon juice, 3 tablespoon olive oil, 2 cups basmati rice, 0.25 teaspoon saffron threads, 0.5 bunch dill, 0.5 bunch parsley, 0.5 bunch coriander, 0.5 cup apricots, 0.5 cup raisins, 0.25 cup pistachios, 0.25 cup barberriesInstructions: In a bowl, combine lamb pieces, minced garlic, lemon juice, and olive oil. Let the lamb marinate for at least 30 minutes. Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain. Bring a large pot of water to boil and par-cook the rice for about 5 minutes. Drain and set aside. In a small bowl, steep saffron threads in 2 tablespoons of hot water. Set aside. Heat 1 teaspoon of olive oil in a large pan. Add marinated lamb pieces and cook until browned on all sides. Remove and set aside. In the same pan, add chopped dill, parsley, and coriander and sauté briefly. Remove from heat. In a large pot, layer part of the rice at the bottom. Add a layer of cooked lamb, a handful of dried apricots and raisins, and sautéed herbs. Repeat layers, finishing with a layer of rice. Pour the saffron water over the top. Cover the pot with a tight-fitting lid and cook on low heat for 30 minutes, allowing the flavors to meld and the rice to fully cook. Remove from heat and let it rest for 10 minutes. Fluff the rice gently before serving. Garnish with pistachios and barberries before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: Persian, biryani, lamb, saffronThis Persian Saffron and Herb Biryani with Lamb recipe is designed for easy meal planning and preparation. It serves 6 people and can be made in 90 minutes. Great for weekly meal prep and family dinners.