Persian Lamb with Blueberry Saffron Jus
Pan-seared spiced lamb, silky charred eggplant, saffron rice, and a tart blueberry-mint pan sauce make this Persian-inspired dinner worthy of a special occasion.
- Total time: 50 minutes
- Servings: —
- Estimated total cost: $34–$39 for 2 servings, excluding pantry staples
- Calories per serving: —
Ingredients
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Simple Truth® Natural Lamb Loin Chops1 lb, about 4 chops $17.99
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Japanese Eggplant1 lb $3.99
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Simple Truth Organic® Blueberries1 cup $6.99
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Simple Truth Organic® Basmati Rice3/4 cup dry $2.99
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Simple Truth Organic® Mint2 tablespoons chopped, plus leaves for garnish $2.79
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Fresh Organic Lemon1 $2.00
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Shallots1 small $4.49
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Garlic1 clove $0.99
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Extra-virgin olive oil2 tablespoons, divided
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Unsalted butter2 teaspoons
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Honey2 teaspoons
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Ground cumin1 teaspoon
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Ground coriander1 teaspoon
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Ground turmeric1/2 teaspoon
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Ground cinnamon1/8 teaspoon
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Saffron threads1 generous pinch
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Kosher salt1 1/4 teaspoons, plus more to taste
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Black pepper1/2 teaspoon
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Wateras needed
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Charles Smith Wines Boom Boom! Syrah Washington Red Wine750 ml $24.99
Instructions
Swipe a step aside or click its number when it’s done.
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Pat the lamb dry. Combine the cumin, coriander, turmeric, cinnamon, 3/4 teaspoon salt, and black pepper, then rub the mixture over the chops. Slice the eggplants lengthwise into 1/2-inch planks, mince the shallot and garlic, zest and juice the lemon, and crush the saffron into 1 tablespoon hot water.
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Rinse the rice until the water is mostly clear. Combine it in a small saucepan with the saffron water, 1 cup fresh water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
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While the rice cooks, heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Season the eggplant with the remaining 1/4 teaspoon salt and sear in batches for 3–4 minutes per side, adding the remaining oil as needed, until deeply browned and tender; transfer to a warm platter.
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Return the skillet to medium-high heat. Pan-sear the lamb for 3–4 minutes per side, including the fatty edges, until browned and the centers reach 145°F. Transfer the chops to a plate and rest for at least 5 minutes.
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Lower the heat to medium and add the shallot to the same skillet; cook for 1 minute. Stir in the garlic, blueberries, honey, 2 tablespoons lemon juice, and 2 tablespoons water. Cook for 3–4 minutes, gently crushing about half the berries, until glossy and lightly thickened; remove from the heat and swirl in the butter and half the mint.
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Fluff the saffron rice with the lemon zest and remaining chopped mint. Taste the blueberry sauce and adjust with salt or lemon juice—it should be savory, fragrant, and pleasantly tart.
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Spoon the saffron rice onto two plates, arrange the charred eggplant and lamb chops alongside, and finish the lamb with the blueberry pan sauce and fresh mint leaves.
Want more detail? See the temperature guide.
Health: About 850 calories and 40 grams of protein per serving, with fiber from the eggplant, blueberries, and rice.
Drink pairing: A savory Syrah complements the lamb and warm spices while standing up to the tart blueberry sauce.
Wine picks:
- Charles Smith Wines Boom Boom! Syrah Washington Red Wine $24.99 750 ml
- Columbia Crest Columbia Crest Grand Estates Syrah Washington Red Wine $10.99 750 ml
Why it works: A savory, peppery Washington Syrah is the strongest match for cumin- and coriander-spiced lamb, smoky eggplant, and saffron, while its dark-fruited character bridges the tart blueberry jus. For this special-occasion dish, the richer, more polished Boom Boom! is an especially appealing choice; the Grand Estates offers a value alternative.