Delightful Persian-Inspired Keto Dinner for 6

Allergens

Dairy (Yogurt), Nuts (Almonds)

Ingredients

• 1 1/2 lbs lamb chops (6 pieces)
• 2 cups basmati rice, rinsed
• 3 cups chicken broth
• 1/4 tsp saffron threads, crushed
• 1/2 cup almonds, roughly chopped
• 1 large cucumber, peeled and diced
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Begin by marinating the lamb chops. In a small bowl, mix together 1/4 cup of Greek yogurt, 1 teaspoon of minced garlic, salt, and pepper. Coat each lamb chop evenly with the mixture and let it rest for at least 30 minutes in the refrigerator.
2. For the saffron rice, rinse 2 cups of basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
3. Remove the saucepan from heat and let it stand covered for 10 more minutes. Afterward, fluff the rice with a fork and stir in the crushed saffron threads and chopped almonds. Set aside with the lid on to keep warm.
4. While the rice is resting, prepare the cucumber yogurt sauce by combining diced cucumber, 3/4 cup of Greek yogurt, minced garlic, salt, and pepper in a small bowl. Mix well and refrigerate until ready to serve.
5. Preheat your grill or grill pan over medium high heat. Grill the marinated lamb chops for about 4 5 minutes per side, or until they reach your desired level of doneness. Remove from heat and let them rest for a few minutes before serving.
6. To plate, place a generous scoop of saffron rice on each of six plates, top with a grilled lamb chop, and drizzle the cucumber yogurt sauce around the rice. Garnish with fresh herbs such as parsley or mint for added color and flavor.

Chef’s Insight

The combination of flavors in this Persian-inspired keto dinner is truly satisfying, providing a delightful sensory experience with each bite.

Notes

If you prefer your rice more moist, add an additional 1/4 cup of chicken broth when cooking it. - You can use a mixture of lamb chops and lamb loin chops for variety in size and tenderness.