Persian-style lamb pilaf recipe
4 Servings Capable cooks
Comfort food doesn't mean hours in the kitchen. Try this speedy lamb pilaf topped with toasted almonds and fresh mint.
2 tablespoons sunflower oil
500g lean lamb mince
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground cardamom
Pinch of dried chilli flakes
1 tablespoon honey
Juice of 1 lemon, plus wedges to serve
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 cup (200g) Basmati rice
1 1/2 cups (375ml) Massel vegetable liquid stock, heated
Pinch of saffron threads
1/4 cup (40g) raisins
2 carrots, coarsely grated
150g grated pumpkin
Zest of 1 orange
Toasted flaked almonds, mint leaves and thick Greek-style yoghurt, to serve
Heat oil in a saucepan over medium-high heat. Add lamb and spices, season, then cook, breaking up any lumps with a spoon, for 6-8 minutes until browned. Add honey and stir to coat, then remove lamb with a slotted spoon and transfer to a bowl. Pour over lemon juice, cover and keep warm.
In the same pan, cook onion and garlic, stirring, for 5-6 minutes until golden. Add rice, stirring to coat, then season. Stir in hot stock, then cover, reduce heat to low and gently simmer for 15 minutes.
Meanwhile, combine saffron and raisins in a small bowl and soak in 1 tablespoon hot water for 5 minutes.
Remove the lid from the pan and stir in carrot, pumpkin, orange zest, raisins and saffron plus soaking liquid. Return the lid and remove from heat. Stand for 5 minutes, then fluff up rice with a fork and stir in the lamb. Transfer to a platter.
Top pilaf with almonds and mint, then serve with yoghurt and lemon wedges.
Adopted from taste.com.au