Persian lamb fillets with green pea and saffron rice recipe

SERVES 4
PREP TIME 15 mins
COOK TIME 25 mins
INGREDIENTS 14

DIFFICULTY Easy

INGREDIENTS

8 x 120g lean lamb fillets
1 tablespoon lime juice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 teaspoons sunflower oil
Green pea & saffron rice
1 tablespoon sunflower oil
1 onion, cut into wedges
1 teaspoon garam masala (see note)
1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
8 pitted prunes, sliced lengthways
1 1/2 cups basmati rice, rinsed, drained
3 cups (750ml) salt-reduced chicken stock
1 cup (120g) frozen peas
1/2 cup roughly chopped flat-leaf parsley

METHOD

1 To make the rice, heat oil in a large pan over medium-high heat and cook onion and garam marsala for 2-3 minutes until just softened. Add saffron mixture, prunes, rice and stock and bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 15-18 minutes until liquid has evaporated and rice is tender, adding the peas for the last 3-4 minutes of cooking. Stir in the parsley and season to taste.

2 Meanwhile, combine lamb, lime juice, spices and oil in a bowl, then season. Cook in a large non-stick frypan over medium-high heat, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove from heat, cover with foil and stand for 5 minutes. Slice lamb into 3 pieces lengthways and serve over rice.