Entree: Yemen – زربيان ➤ Zurbiyān (Zurbian)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 30 min

Additional 30 min

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 3 cups (555 g) basmati rice, rinsed and soaked 20–30 minutes
- 2 medium potatoes, peeled and cut into wedges
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (60 g) ghee or clarified butter
- 3 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 (2-inch (5 cm)) piece ginger, minced (about 1 tbsp (6 g))
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) plain yogurt
- 2 tbsp (20 g) baharat spice mix (or Yemeni ziryab mix)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 4 whole green cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 6 black peppercorns
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 cup (75 g) golden raisins
- 1/4 cup (60 ml) white vinegar or lemon juice
- 4 cups (960 ml) beef or lamb stock, hot (adjust for rice absorption)
- A pinch of saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in lamb shoulder, cut into large chunks
- 3 cups (555 g) basmati rice, rinsed and soaked 20–30 minutes
- 2 medium potatoes, peeled and cut into wedges
- 3 tbsp (45 ml) vegetable oil
- 1/4 cup (60 g) ghee or clarified butter
- 3 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 (2-inch / 5 cm) piece ginger, minced (about 1 tbsp / 6 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) plain yogurt
- 2 tbsp (20 g) baharat spice mix (or Yemeni ziryab mix)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1.5 g) ground coriander
- 1/2 tsp (1 g) ground cinnamon
- 4 whole green cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 6 black peppercorns
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 cup (75 g) golden raisins
- 1/4 cup (60 ml) white vinegar or lemon juice
- 4 cups (960 ml) beef or lamb stock, hot (adjust for rice absorption)
- A pinch of saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- Fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Marinate the lamb by combining yogurt, minced garlic, ginger, baharat, turmeric, cumin, coriander, and 1 tsp (5 ml) salt. Add lamb chunks, toss to coat, cover and refrigerate for at least 1 hour or overnight.
2. Step 2: Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown lamb pieces in batches until well seared on all sides; remove and set aside. Reserve rendered juices.
3. Step 3: In the same pot add ghee and the remaining 1 tbsp (15 ml) oil, then add sliced onions and sauté until deep golden and caramelized, about 15–20 minutes. Stir in tomato paste and vinegar, cook 2 minutes.
4. Step 4: Return lamb to the pot, add whole spices (cardamom, cinnamon stick, cloves, bay leaves, peppercorns) and pour in enough hot stock to just cover the meat. Bring to a simmer, cover, and cook gently for about 1–1.5 hours until lamb is tender (or transfer to a low oven at 325°F / 160°C for the same time).
5. Step 5: While lamb cooks, par-fry potato wedges in 1/4 cup (60 ml) oil until golden and just cooked through; drain and set aside.
6. Step 6: Once lamb is tender, remove meat and set aside. Strain the cooking liquid, reserving both stock and onion-tomato mixture; discard whole spices. Skim excess fat if needed.
7. Step 7: In a large pot bring reserved stock to a simmer. Add soaked, drained basmati rice and 1 tsp (5 ml) salt; cook rice until about 70% done (parboiled), then drain and set aside.
8. Step 8: Layer the bottom of a clean heavy pot with a little of the onion-tomato mixture. Arrange half the par-cooked rice, then a layer of fried potato wedges and the cooked lamb pieces, sprinkle raisins and a little baharat, then top with remaining rice. Drizzle saffron water (if using) and a few tablespoons of the reserved stock over the top.
9. Step 9: Cover the pot tightly (seal with dough or close lid) and cook on very low heat (dum) for 25–30 minutes so flavors meld and rice finishes steaming.
10. Step 10: Gently fluff and transfer to a serving platter, mixing layers slightly so meat, potatoes, and raisins distribute. Garnish with chopped cilantro or parsley and serve hot.

1. Step 1: Marinate the lamb by combining yogurt, minced garlic, ginger, baharat, turmeric, cumin, coriander, and 1 tsp salt. Add lamb chunks, toss to coat, cover and refrigerate for at least 1 hour or overnight.
2. Step 2: Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. Brown lamb pieces in batches until well seared on all sides; remove and set aside. Reserve rendered juices.
3. Step 3: In the same pot add ghee and the remaining 1 tbsp (15 ml) oil, then add sliced onions and sauté until deep golden and caramelized, about 15–20 minutes. Stir in tomato paste and vinegar, cook 2 minutes.
4. Step 4: Return lamb to the pot, add whole spices (cardamom, cinnamon stick, cloves, bay leaves, peppercorns) and pour in enough hot stock to just cover the meat. Bring to a simmer, cover, and cook gently for about 1–1.5 hours until lamb is tender (or transfer to a low oven at 325°F / 160°C for the same time).
5. Step 5: While lamb cooks, par-fry potato wedges in 1/4 cup (60 ml) oil until golden and just cooked through; drain and set aside.
6. Step 6: Once lamb is tender, remove meat and set aside. Strain the cooking liquid, reserving both stock and onion-tomato mixture; discard whole spices. Skim excess fat if needed.
7. Step 7: In a large pot bring reserved stock to a simmer. Add soaked, drained basmati rice and 1 tsp salt; cook rice until about 70% done (parboiled), then drain and set aside.
8. Step 8: Layer the bottom of a clean heavy pot with a little of the onion-tomato mixture. Arrange half the par-cooked rice, then a layer of fried potato wedges and the cooked lamb pieces, sprinkle raisins and a little baharat, then top with remaining rice. Drizzle saffron water (if using) and a few tablespoons of the reserved stock over the top.
9. Step 9: Cover the pot tightly (seal with dough or close lid) and cook on very low heat (dum) for 25–30 minutes so flavors meld and rice finishes steaming.
10. Step 10: Gently fluff and transfer to a serving platter, mixing layers slightly so meat, potatoes, and raisins distribute. Garnish with chopped cilantro or parsley and serve hot.