The Zaar Baar
Dive into the vibrant flavors of "The Zaar Baar," a bold and wholesome Middle Eastern-inspired dish that’s as visually stunning as it is delicious. This recipe combines fluffy, fragrant basmati rice with perfectly spiced ground lamb infused with cumin, coriander, paprika, and a hint of cinnamon for a warm, aromatic kick. Roasted vegetables—zucchini, red bell pepper, red onion, and cherry tomatoes—add a burst of caramelized sweetness, while dollops of creamy herbed Greek yogurt and a rich, nutty tahini drizzle bring a luxurious, tangy balance to every bite. Ready in just under an hour, this meal is an excellent choice for weeknight dinners or impressing guests with a beautiful, deconstructed platter. Serve this easy, flavorful dish fresh and garnish with parsley for an elegant finish! Perfect for fans of Mediterranean cuisine or anyone seeking a healthy, spice-forward recipe.
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Recipe Information
Ingredients
- 1 cup long-grain basmati rice
- 2 cups water
- 1 teaspoon salt
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cinnamon
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 0.5 cup plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water for tahini sauce
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil with 1 teaspoon of salt. Add the rice, reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground lamb and break it apart with a spoon. Sprinkle in cumin, coriander, paprika, cinnamon, and black pepper, and cook for about 8–10 minutes until browned and cooked through. Remove from heat and set aside.
Preheat the oven to 400°F (200°C). On a baking tray, toss diced red bell pepper, zucchini, red onion, and cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt. Spread evenly and roast for 20 minutes until tender and slightly caramelized.
In a small bowl, combine Greek yogurt, chopped parsley, and minced garlic. Stir well to create the herbed yogurt sauce and set aside.
To make the tahini drizzle, whisk together tahini, lemon juice, and 2 tablespoons of water until smooth. Adjust the consistency with more water if needed.
To assemble, divide the cooked rice evenly into 4 bowls. Top each bowl with a portion of spiced lamb, roasted vegetables, a dollop of herbed yogurt, and a drizzle of tahini sauce. Garnish with additional parsley if desired.
Serve immediately and enjoy The Zaar Baar, packed with bold spices, fresh herbs, and wholesome ingredients!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 691 mg | 53% | |
| Iron | 2682.6 mg | 14903% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
