Persian-Inspired Lamb with Jeweled Apricot Purple Rice & Roasted Asparagus

A saffron-kissed, mineral-rich dinner for slow evenings and gathered tables.

There other night I was craving a restaurant I loved dining at when back in GA— Rumi’s. (DROOOL). The Lamb Hummusiya... chef’s kiss. So I tried to re-create the Rumi’s vibe right at home when Whole Foods had grass-fed lamp lollipops on sale.

This Persian-inspired dinner began with the intention of classic jeweled basmati rice, but a box of artisanal purple rice was already staring at me from my pantry.

The result felt both restaurant-worthy and profoundly grounding. A meal rooted in nourishment, color, and calm abundance.

Marinade time: 4 hours
Total cook time: ~1 hour
Serves: 2-3

Persian Saffron Lamb Pops

• 1½–2 lbs lamb lollipop chops

• 1 small onion, very finely grated

• 2 tbsp olive oil or melted ghee

• 1 tbsp thick plain yogurt

• Pinch saffron threads, bloomed in 1 tbsp warm water

• ½ tsp turmeric

• ½ tsp ground cumin

• Tiny pinch cinnamon

• 1–1½ tsp sea salt

• ½ tsp black pepper

• Optional for finishing: sumac, lemon wedges, melted butter or ghee

Jeweled Apricot Purple Rice Pilaf

• 1½ cups purple rice (Generally, I’d suggest Basmasti rice for this meal, but we didn’t have any on hand and my first philosophy is “use what you have!”)

• 3 cups broth (or water)

• 2 tbsp ghee (or butter)

• 1 tbsp olive oil

• ½ small onion, finely diced

• ½ cup Turkish apricots, finely chopped

• 2 tbsp raisins or currants (optional)

• 2 tbsp pistachios or almonds, toasted

• Zest of ½ orange or lemon

• Pinch cinnamon

• Tiny pinch ground cardamom

• Pinch saffron bloomed in warm water (optional)

• Salt to taste

Roasted Asparagus

• 1 bunch asparagus, trimmed

• 1–2 tbsp olive oil

• Sea salt and black pepper

• Optional finish: squeeze of lemon or sprinkle of sumac

Step-by-Step Instructions

1. Marinate the Lamb

In a bowl, combine:

• grated onion

• olive oil or ghee

• yogurt

• saffron water

• turmeric, cumin, cinnamon

• salt and pepper

Massage thoroughly into the lamb chops. Cover and refrigerate at least 4 hours, or overnight for deeper tenderness. The grated onion and yogurt gently soften the meat while saffron and spice create the signature Persian warmth.

2. Cook the Purple Rice

Unlike basmati, purple rice is a whole grain and cooks like brown rice, which makes this a lot simpler!

In a pot, combine:

• purple rice

• water or broth

• pinch of salt

Bring to a boil, then cover and simmer 30–35 minutes until tender but pleasantly chewy. Turn off heat and rest covered 10 minutes, then fluff.

3. Create the Jeweled Apricot Finish

In a skillet over medium heat, melt:

• butter or ghee

• olive oil

Add diced onion and cook until soft and translucent. Stir in:

• chopped apricots (and raisins if using)

• cinnamon and cardamom

• citrus zest

Warm gently until fragrant and glossy. Fold the cooked purple rice into this mixture. Drizzle saffron water if using. Add toasted nuts and adjust salt to taste.

4. Roast the Asparagus (last 15 minutes)

Preheat oven to 425°F. Toss asparagus with olive oil, salt, and pepper. Roast 10–12 minutes until tender with lightly golden tips. Finish with lemon juice or sumac for brightness.

5. Cook the Lamb (final 10 minutes)

Remove lamb from the refrigerator 20 minutes before cooking. Heat a cast-iron skillet over medium-high heat. Cook chops:

• 2–3 minutes per side for medium-rare

• slightly longer for medium

Rest 5 minutes before serving. Finish with melted butter or ghee, a pinch of sumac, and a very small squeeze of lemon.

Nourishment Notes

• Lamb provides highly bioavailable iron, zinc, and B-vitamins that support energy, recovery, and hormone health.

• Purple rice is rich in anthocyanin antioxidants that support cellular protection and inflammation balance.

• Saffron and warming spices gently encourage digestion, circulation, and mood stability.

• Olive oil and fermented yogurt nourish the gut and support metabolic resilience.