Lamb Pilaf

This lamb pilaf is a hearty and flavoursome dish that is sure to impress with its fragrant spices, fluffy rice, and rich, earthy taste.

Course: Main Course

Cuisine: Middle Eastern

Keyword: Comfort Food, Winter food

Prep Time: 10

Cook Time: 55

Resting Time: 10

Total Time: 1 15

Servings: people

Calories: 5166kcal

Author: Gabby Campbell

Equipment

1 Medium-sized pot with a lid

Ingredients

2 Tbsp olive oil
1 white onion, diced
5 cloves garlic, crushed
1.5 tsp cumin
1.5 tsp sumac
1 tsp turmeric
1 tsp cinnamon
500 g lamb mince
800 ml chicken stock, boiling
300 g basmati rice (rinsed thoroughly)
150 g dried apricots
2 tsp salt
Plenty of ground black pepper

Dressing

½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tsp Dijon mustard
2 tsp honey
A few good grinds of black pepper

Toppings

10 g parsley, chopped
1/4 cup of dried rose petals OR the seeds from 1 pomegranate when in season
¾ cup walnuts, roasted

Metric - US Customary

Instructions

Preheat the oven to 200ºC/400ºF.
In a large pot bring the chicken stock to boil on the stove. Reduce heat to the lowest setting and leave to simmer with the lid on. This will be used to add to the rice later.
On a medium-high heat, warm the olive oil in a medium-sized saucepan that has a lid. Add the onion and cook stirring frequently until softened – about 10 minutes.
Add the garlic, lamb mince, cumin, sumac, turmeric, and cinnamon, and cook until the lamb is well browned - about 6 - 8 minutes.
Add 3/4 of a cup of the hot chicken stock, a teaspoon of salt and plenty of pepper. Cook stirring occasionally, until all the liquid is almost absorbed - about 8 - 10 minutes.
Add the rice, chopped apricots, all the remaining chicken stock, another teaspoon of salt and a good grind of pepper. Stir well to combine.
Bring to a boil put the lid on the pot then turn off the stove and move the pot to the oven. Cook for 25 mins.
10 minutes before the end of cooking time - Place the walnuts on a baking tray lined with baking paper. Put the tray in the oven and cook for the final 10 mins shaking the tray halfway through to move the nuts around.
Remove the lamb pilaf and roasted walnuts from the oven and set aside to rest for 10 minutes.
Now make the dressing. To do this combine the olive oil, apple cider vinegar, mustard, and honey into a bowl. Whisk well to combine.
Remove the lid from the pilaf pot then sprinkle with chopped parsley, rose petals or pomegranate seeds, and crush over the roasted walnuts.
Serve out the pilaf into bowls then drizzle some of the dressing over each. Alternatively the pot and dressing can be placed on the table for everyone to serve themselves.

Notes

Note 1: Let your senses guide you with the walnuts because every oven is different. If the walnuts smell and look cooked in your oven well before the 10 min mark take them out. You don’t want them to burn.

Nutrition