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Persian lamb with rice recipe
Persian lamb with rice recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a delicious mid-week meal with flavorful lamb mince in just 40 minutes.
Ingredients:
  • 1 brown onion, finely chopped
  • 500g lamb mince
  • 266.00 gm basmati rice, rinsed, drained
  • 1 tsp allspice
  • 1 tsp dried mint
  • 510.00 gm vegetable stock
  • 1/2 x 500g packet frozen broad beans, blanched, shelled (see note)
  • 80g baby spinach
  • 30.00 ml finely chopped fresh dill
  • Plain Greek-style yoghurt, to serve
  • Fresh dill, to serve
  • Toasted flaked almonds, to serve
Instructions:
  • In a large flameproof oval baking dish, heat oil over medium-high heat. Saute onion for 5 minutes, then increase heat to high. Stir in mince and cook for 2 minutes. Mix in rice, allspice, and mint. Pour in stock, stir well, and bring to a boil.
  • Lower the heat to medium and cover the pot. Let it cook for 15 minutes. Remove from heat and swiftly mix in the broad beans, spinach, and dill. Cover the pot again and let it sit for 2 minutes.
  • Top with a generous spoonful of yogurt. Garnish with a sprinkle of almonds and additional dill on top before serving.

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