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Persian-style lamb pilaf
Persian-style lamb pilaf
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Quick and flavorful lamb pilaf with toasted almonds and mint for a comforting meal in minutes.
Ingredients:
  • 36.80 gm sunflower oil
  • 500g lean lamb mince
  • 5.00 gm ground cinnamon
  • 5.00 gm ground cumin
  • 2 tsp ground cardamom
  • Pinch of dried chilli flakes
  • 28.60 gm honey
  • Juice of 1 lemon, plus wedges to serve
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 200g basmati rice
  • 375ml vegetable stock
  • Pinch of saffron threads
  • 40g raisins
  • 2 carrots, coarsely grated
  • 150g grated pumpkin
  • Zest of 1 orange
  • Toasted flaked almonds, to serve
  • Mint leaves, to serve
  • Thick Greek-style yoghurt, to serve
Instructions:
  • In a saucepan over medium-high heat, heat oil. Add lamb and spices, season, and cook for 6-8 minutes until browned, breaking up any lumps with a spoon. Stir in honey until coated. Use a slotted spoon to transfer lamb to a bowl. Pour lemon juice over lamb, cover, and keep warm.
  • In the same pan, sauté the onion and garlic until golden, about 5-6 minutes. Add the rice, stir to coat, then season. Pour in the hot stock, cover, reduce heat to low, and simmer gently for 15 minutes.
  • Combine the aromatic saffron and plump raisins in a small bowl and let them steep in 1 tablespoon of hot water for 5 minutes.
  • Uncover the pan and mix in carrot, pumpkin, orange zest, raisins, saffron, and soaking liquid. Cover again, remove from heat, and let sit for 5 minutes. Fluff up the rice with a fork and gently fold in the lamb. Transfer to a platter.
  • Garnish the pilaf with crunchy almonds and fresh mint, then serve alongside creamy yogurt and zesty lemon wedges.

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