Easy lamb pilaf recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb

Treat yourself with this amazingly easy lamb pilaf dish, ready in about 30 minutes and serves four people.

4 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 450g lamb steak, diced into small chunks
  • 2 cloves garlic, crushed
  • 1 tablespoon hot curry powder
  • 400ml lamb stock
  • 200g chopped tomatoes
  • 560g microwave pilau rice
  • 1 tablespoon chopped fresh coriander to serve
  • 1 tablespoon chopped fresh mint to serve

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Warm the oil in a frying pan over a medium heat. Add the onion and cook and stir until softened.
  2. Turn the heat up a little and add the lamb to brown for a minute or two, stirring continuously. Add the garlic to the pan with the curry powder. Add the lamb stock and tomato, stir well and bring to simmer. Put the lid on and simmer over a medium heat for 10 to 15 minutes (add a little more stock if the mix becomes too dry).
  3. Turn the heat up and add the rice to the pan, cooking for 2 to 3 minutes until warmed through. Stir in the fresh coriander and mint then serve.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


MDan Ways

Middle Eastern Ground Lamb Recipes / Middle Eastern Lamb Pilaf Recipe - Taste.com.au - Bursting with all the scents and flavors of the middle east, these lamb meatballs are delicious right out of the oven or with this saffron tomato sauce and a side.. Try this with half beef and half lamb for a more delicious taste. Bursting with all the scents and flavors of the middle east, these lamb meatballs are delicious right out of the oven or with this saffron tomato sauce and a side. Spiced ground lamb kofta kabobs recipe | d'artagnan. My husband is middle eastern and he said this was better than his mother's lamb stew!! Relevance popular quick & easy.

There are 10 middle eastern and lamb recipes on very good recipes. It's a delicious, paleo & keto friendly recipe featuring middle eastern. This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled. Coat the lamb with the spice paste and toss to coat well. Tagine of lamb chops with vegetables.

Spiced Middle Eastern Lamb Patties with Pita and Yogurt . from i.pinimg.com Try these 7 delicious easter lamb recipes. I decided to cut them up into chunks. Mint, cumin, and chopped almonds give these delicious meatballs their middle eastern flavor. Bursting with all the scents and flavors of the middle east, these lamb meatballs are delicious right out of the oven or with this saffron tomato sauce and a side. Buy us a cup of coffee.thank you all so much for watching our recipe videos and supporting our channel.if you would to further support and help us continue. Top rated middle eastern lamb recipes. Spring pasta bolognese with lamb and peas. Middle eastern ground lamb kebab recipe.

We have some magnificent recipe concepts for you to attempt.

Middle eastern lamb pizza (adapted from recipe in flavours of melbourne) boy eats world sultanas, 00 flour, water, ground turmeric, mint, spinach leaves and 13 more middle ground lamb is great in everything from british shepherd's pies to boldly spiced middle eastern kofta.swap it into any recipe. We have some magnificent recipe concepts for you to attempt. Add 1 teaspoon ground cumin. This link is to an external site that may or may not meet accessibility guidelines. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Try this with half beef and half lamb for a more delicious taste. Ground lamb recipes from eat smarter. Top rated middle eastern lamb recipes. Onion, peppers, garlic, and seasonings add delicious flavor. I served it over couscous.really wonderful and couldn't be easier! I added extra fresh ground. Middle eastern spiced lamb makes a sweet, spicy recipe that's easy to make and tastes really great. These ground lamb recipes take you around the globe and bring vibrant flavors and fresh ingredients.

Spring pasta bolognese with lamb and peas. Middle eastern lamb pies, middle eastern lamb with loaded baba ghanoush recipe, middle eastern lamb meatballs recipe. This recipe for easy curried lamb meatballs is sponsored by mariani™ family orchards, all thoughts and opinions expressed here are my own. Take a look at these remarkable middle eastern ground lamb recipes and let us understand what you believe. Relevance popular quick & easy.

Freekeh with Lamb | Middle eastern recipes, Cuisine, Food from i.pinimg.com Spiced ground lamb kofta kabobs recipe | d'artagnan. Relevance popular quick & easy. A restaurateur and food writer, saad fayed has published hundreds of recipes and articles about middle eastern cuisine. This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled. Middle eastern spicy ground beef with baharat seasoning, mint, and cilantro. Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then. I have included a few of my blogger friends' recipes as well so you as lamb is a key ingredient in mediterranean, indian, and middle eastern cooking, most of the recipes are inspired by those regions. These ground lamb recipes take you around the globe and bring vibrant flavors and fresh ingredients.

These ground lamb recipes take you around the globe and bring vibrant flavors and fresh ingredients.

Season lamb skewers with kosher salt and freshly ground black pepper. Middle eastern ground lamb kebab recipe. Take a look at these remarkable middle eastern ground lamb recipes and let us understand what you believe. Middle eastern ground lamb kabobs these pictures of this page are about:ground lamb recipes middle eastern. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. A traditional middle eastern dish. Kofta kebab recipe the mediterranean dish. Spring pasta bolognese with lamb and peas. We have some magnificent recipe concepts for you to attempt. My husband is middle eastern and he said this was better than his mother's lamb stew!! Top rated middle eastern lamb recipes. Ground lamb recipes recipes middle eastern recipes lamb patties cooking recipes cooking yogurt recipes eat lamb recipes. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts.

Onion, peppers, garlic, and seasonings add delicious flavor. Relevance popular quick & easy. Bursting with all the scents and flavors of the middle east, these lamb meatballs are delicious right out of the oven or with this saffron tomato sauce and a side. A traditional middle eastern dish. We have some magnificent recipe concepts for you to attempt.

Middle Eastern Ground Lamb Kabobs | Recipe | Lamb kebabs . from i.pinimg.com Middle eastern lamb pies, middle eastern lamb with loaded baba ghanoush recipe, middle eastern lamb meatballs recipe. Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then. Heat the olive oil then cook the onion until softened. I decided to cut them up into chunks. See more ideas about middle eastern recipes, lamb recipes, cooking recipes. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Try this with half beef and half lamb for a more delicious taste. Middle eastern ground lamb kebab recipe.

Hummus with ground lamb and toasted pine nuts the lemon.

Middle eastern spiced lamb makes a sweet, spicy recipe that's easy to make and tastes really great. I have included a few of my blogger friends' recipes as well so you as lamb is a key ingredient in mediterranean, indian, and middle eastern cooking, most of the recipes are inspired by those regions. Tasty i had some boneless leg of lamb steaks that the butcher cut too thin. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Kalyn s kitchen recipe for middle eastern spicy ground. Middle eastern lamb pies, middle eastern lamb with loaded baba ghanoush recipe, middle eastern lamb meatballs recipe. Season lamb skewers with kosher salt and freshly ground black pepper. Take a look at these remarkable middle eastern ground lamb recipes and let us understand what you believe. This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled. Heat the olive oil then cook the onion until softened. You'll need a large, lidded heatproof casserole dish for this. I decided to cut them up into chunks. Spiced ground lamb kofta kabobs recipe | d'artagnan.

These ground lamb recipes take you around the globe and bring vibrant flavors and fresh ingredients. Looking for recipes using ground lamb? Ground lamb middle eastern recipes. I decided to cut them up into chunks. You'll need a large, lidded heatproof casserole dish for this.

Kalyn s kitchen recipe for middle eastern spicy ground. Add 1 teaspoon ground cumin. You'll need a large, lidded heatproof casserole dish for this. Mmmmm, can you smell the aromas of this cooking, if not, it means that you are not cooking this, so get to it or you will miss out slice across grain into long thin strips. Mint, cumin, and chopped almonds give these delicious meatballs their middle eastern flavor.

A traditional middle eastern dish. A restaurateur and food writer, saad fayed has published hundreds of recipes and articles about middle eastern cuisine. Ground lamb middle eastern recipes. Reviewed by millions of home cooks. I served it over couscous.really wonderful and couldn't be easier!

Make these spiced ground lamb kebabs in just minutes on the grill.they're delicious on pita grilled lamb kebabs, made with ground lamb, are served with basil tahini sauce. Lamb meatloaf offers a tasty alternative to the standard meatloaf made with ground beef. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. You'll need a large, lidded heatproof casserole dish for this. There are 10 middle eastern and lamb recipes on very good recipes.

Season lamb skewers with kosher salt and freshly ground black pepper. Middle eastern lamb pizza (adapted from recipe in flavours of melbourne) boy eats world sultanas, 00 flour, water, ground turmeric, mint, spinach leaves and 13 more middle ground lamb is great in everything from british shepherd's pies to boldly spiced middle eastern kofta.swap it into any recipe. This link is to an external site that may or may not meet accessibility guidelines. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then.

Spring pasta bolognese with lamb and peas. This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled. Heat the olive oil then cook the onion until softened. My husband is middle eastern and he said this was better than his mother's lamb stew!! Looking for recipes using ground lamb?

Mint, cumin, and chopped almonds give these delicious meatballs their middle eastern flavor. This recipe for easy curried lamb meatballs is sponsored by mariani™ family orchards, all thoughts and opinions expressed here are my own. Middle eastern lamb pizza (adapted from recipe in flavours of melbourne) boy eats world sultanas, 00 flour, water, ground turmeric, mint, spinach leaves and 13 more middle ground lamb is great in everything from british shepherd's pies to boldly spiced middle eastern kofta.swap it into any recipe. Middle eastern spicy ground beef with baharat seasoning, mint, and cilantro. Coat the grill with a thin layer of oil, and grill skewers to desired doneness, about 10 minutes total for.

Source: cdn-image.foodandwine.com

· mujadara is a middle eastern lentils and rice recipe made w caramelized onions. Developed with the eat smarter nutritionists and professional chefs. Relevance popular quick & easy. Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Mmmmm, can you smell the aromas of this cooking, if not, it means that you are not cooking this, so get to it or you will miss out slice across grain into long thin strips.

A restaurateur and food writer, saad fayed has published hundreds of recipes and articles about middle eastern cuisine. I added extra fresh ground. Top rated middle eastern lamb recipes. Tasty i had some boneless leg of lamb steaks that the butcher cut too thin. Try this with half beef and half lamb for a more delicious taste.

Mmmmm, can you smell the aromas of this cooking, if not, it means that you are not cooking this, so get to it or you will miss out slice across grain into long thin strips.

Middle eastern spicy ground beef with baharat seasoning, mint, and cilantro.

This link is to an external site that may or may not meet accessibility guidelines.

We have some magnificent recipe concepts for you to attempt.

This link is to an external site that may or may not meet accessibility guidelines.

Ground lamb recipes recipes middle eastern recipes lamb patties cooking recipes cooking yogurt recipes eat lamb recipes.

Source: womanandhome.media.ipcdigital.co.uk

Onion, peppers, garlic, and seasonings add delicious flavor.

Spiced ground lamb kofta kabobs recipe | d'artagnan.

Middle eastern lamb burgers recipe.

Looking for recipes using ground lamb?

Our favorite middle eastern dinner recipes run the gamut from roast chicken (done the traditional iraqi and palestinian ways) to the grilled, stewed, and fried lamb methods that are popular rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts.

Hummus with ground lamb and toasted pine nuts the lemon.

Mint, cumin, and chopped almonds give these delicious meatballs their middle eastern flavor.

Middle eastern lamb burgers recipe.

A traditional middle eastern dish.

Source: cdn-image.foodandwine.com

Tasty i had some boneless leg of lamb steaks that the butcher cut too thin.

Source: cdn-image.foodandwine.com

Developed with the eat smarter nutritionists and professional chefs.

Tasty i had some boneless leg of lamb steaks that the butcher cut too thin.

Kofta kebab recipe the mediterranean dish.

Source: ilovearabicfood.com

Lamb meatloaf offers a tasty alternative to the standard meatloaf made with ground beef.

A restaurateur and food writer, saad fayed has published hundreds of recipes and articles about middle eastern cuisine.

I decided to cut them up into chunks.

Middle eastern ground lamb kebab recipe.

A traditional middle eastern dish.

These ground lamb recipes take you around the globe and bring vibrant flavors and fresh ingredients.


Lamb Pilau / Pulao – A One-Pot Pakistani Lamb Pilaf Recipe

Lamb Pilau / Pulao has been hugely amiss on this blog since the start. It’s hands down my most frequently cooked dish and honestly a household favourite! Now with our little 2 year old girl a solid part of our family dinner table, this aromatic, comforting meal has been cemented into our weekly rotation since she enjoys it so much too!

This recipe is an easy spin on the traditional Yakhni Pilau / Pulao, which is the method I’ve used in my Chicken Pilau recipe here. In the traditional recipe, you simmer the meat, aromatics and whole spices into a stock until they are cooked before sifting out the whole spices and proceeding to separately brown onions, adding the meat and then the stock from the initial simmering stage, before adding the rice and steaming till cooked. I have used this method for a long time

However, this method takes time and my biggest issue is, it takes up a lot of my kitchen utensils! You use two pots – one for the simmering of the stock and one for the browning/steaming, and you also need a colander to sift out the whole spices. Whenever I would venture into the kitchen for a Pilau dinner, my kitchen sink would be overflowing! And not to mention the pain of having to separate the meat from the whole spices which would usually be clinging on!

Eventually, I decided that I really shouldn’t need to be doing this every time I want to make a chicken or lamb Pilau, which is often! Since beginning to make my Pilau this way, I have honestly found that…

1) I am making NO compromises on flavour. The whole spices which infuse their beautiful aroma into the Pilau get the same amount of simmer time in this method as the original method, therefore we are NOT skimping on flavour

2) I save SO much time and effort with this method. Before, deciding to make a Pilau would honestly mean I would be embarking on a small mission. Now, a Pilau is a dinner I can start up easily knowing I’m only going to be using one pot and minimal effort

3) I ENJOY making Pilau so much! The ease of it adds such an element of joy, knowing how good it is going to turn out without needing to go through so much hassle of sifting everything out and picking out the whole spices. If you’ve made Pilau the traditional way, you will know the sifting seriously isn’t the most fun thing to do!

Now, how do we get our Lamb Pilau to become a one-pot wonder?

It’s actually a no-brainer! So simple, but a complete game changer!

You use a muslin cloth to wrap your whole spices in! You make a little potli as we say in Urdu, a little packet tied up, filled with all your whole spices and add that in during the yakhni (broth) making process. The muslin cloth allows the flavours to be released into our yakhni without having to deal with the whole spices. Once you add your rice, you can remove the muslin potli, after squeezing out all the flavour you possibly can of course, and wallah! We have a one-pot Pilau all ready to go with as minimal effort as it gets!

This is an image of how the spices will look prior to being tied up in the muslin cloth. Please note, this is a different combination and quantity of spices! Please follow the quantity and spices listed in the instructions

In my eyes, the best thing about a Lamb Pilau is that the juices and hearty flavour from the lamb compliment the aromatic, moreish spices so beautifully. As a personal preference, I favour a Lamb Pilau always above a Chicken Pilau – there’s just something so comforting about juicy cuts of lamb in the most fragrant and spiced rice.

Another thing I love about Pilau is just how forgiving it is. If you don’t have a certain spice on hand there is no compulsion to have to use it. You can certainly omit certain spices if you don’t have them to hand – it is totally understand if one doesn’t have all these spices in their whole form. Of course, that isn’t to say you should purposely omit any of the whole spices in this recipe, or to say they don’t make a difference. It is a combination of all these flavours and spices that meld together to create this perfect meal. I personally feel like a Pilau is incomplete without cumin, black pepper, coriander seeds and cinnamon. Cloves and both kinds of cardamom, though used in a small quantity, do make an impact on the overall flavour and I don’t make my Pilau without them. At most, I will leave out the bay-leaf or star anise if I don’t have them to hand.

Additionally, I have seen people add fresh green chilli to their Pilaus too – I have never done this and I feel like a Pilau should not have any heat to it. I feel Pilau should be mild and easy-going, something different to its show-off cousin, Biryani. However, if you do like your Pilau with a slight bit of heat, feel free to add in a couple of fresh green chillis to your yakhni. My in-laws love spicy food and I remember clearly they added 18 – yes, 18! – sliced green chillis into their Pilau which was made with 4 cups of rice! Absolutely heinous for me – but whatever feels fit for yourself!

Little hands show this Lamb Pilau is child-approved!

On a final note, I would like to say if you don’t have a muslin cloth, then you can certainly add the whole spices to your yakhni directly and fish them out afterwards using a slotted spoon, as the whole spices do have a tendency to float to the top. This is a slightly laborious method and won’t result in having removed all the whole spices. I have done this before and whilst I managed it, it wasn’t the best and it probably would have been easier to sift them out with a colander like in the traditional method.

Alternatively, you can grind the spices into a powder and add them at the same time you add the ginger/garlic in step 2. I do not personally like this method as I find the spices leave a grainy feel on the rice and they also darken the rice into an unattractive peppery shade. Ideally, however, you should use a muslin cloth (or any clean cloth with permeability will do too)

So, without further ado, my favourite meal ever. Serve up alongside a simple side of yogurt whisked with a sprinkle of salt or your favourite raita. A salad also does wonders!


Garlicky Lamb and Rice Pilaf

In a large enameled cast-iron casserole, cook the lamb fat over moderately low heat until rendered and the cracklings are golden brown, about 10 minutes. Remove the cracklings with a slotted spoon and drain on paper towels. Season with salt. Leave the fat in the casserole.

In a medium bowl, season the lamb with 2 teaspoons of salt and 1 teaspoon of pepper. Add one-third of the lamb to the casserole and cook over moderate heat until browned, 5 to 7 minutes. Using a slotted spoon, transfer the browned meat to a plate. Repeat with the remaining lamb.

Add the onions to the casserole and season with salt and pepper. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the garlic and cook until fragrant and lightly browned, 2 to 3 minutes. Add the shredded carrots to the casserole along with the cumin and za'atar and cook, stirring occasionally, until the carrots are just softened, about 2 minutes.

In a saucepan, bring the beef broth to a simmer. Return the lamb and any accumulated juices to the casserole along with the rice. Add 2 cups of the broth to the rice and cook, stirring, until it is absorbed, about 4 minutes. Repeat with another 2 cups of broth, cooking until absorbed. Stir in the remaining broth. Cover and simmer over moderately low heat until the rice is tender, about 10 minutes. Remove the casserole from the heat and let stand uncovered for 10 minutes before serving. Garnish with the cracklings and parsley and serve.


Lamb and Apricot Pilaf

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

If you’re looking for the ultimate cold weather comfort food, this lamb and apricot pilaf is it. Lamb is one of my favorite meats and, it turns out, also one of the most warming foods, especially when stewed with spices like cinnamon and cumin. The savory lamb gets a little sweetness from the apricot and brightness from the Greek yogurt. Basmati rice is a long grain rice with a slightly nutty flavor and floral aroma. It’s great for pilaf, but you can use plain white rice, too.

This dish takes some time to prepare, but it’s really not difficult. All it takes is a little patience! It’s tempting to check on rice while it’s steaming, but it really needs to stay covered to cook well. I promise it’s worth the wait.


🐑About Ground Lamb

I would venture to guess, that for many home cooks, ground meat refers to beef, pork, or turkey.

Ground lamb (and ground meat and poultry in general) is a perfect protein for quick, weeknight dinners. Unlike cubed stew meat, it doesn't require tenderizing. Browning requires just a few minutes.

By nature of ground meat in general means lots of surface area for crispy brown edges and caramelization (aka maillard reaction). The browning process reduces the slightly gamey taste that some people find objectionable (not me 😃), but maintains the earthy flavor that makes lamb so delicious! Win. Win.


Ouzi Rice With Lamb, Peas, and Carrots

2 tbsp. olive oil
1 ½ tbsp. ghee or unsalted butter
1 onion, finely diced
1 lb. ground lamb, beef, or a combination
1 1/2 tsp. baharat or Lebanese 7-spice blend (see Note)
Salt
2 cups (10½ oz.) frozen peas and carrots
2 cups (about 1 lb.) basmati rice, washed until the water runs clear, then soaked for 15 minutes, and drained
3 ½ cups chicken stock or low sodium broth
½ tsp. ground turmeric
1 cup toasted or slivered almonds or pine nuts, for serving
Plain yogurt, for serving

In a large frying pan, heat the olive oil and ghee over medium heat. Add the onion and cook, stirring occasionally, until translucent and starting to brown, 5–7 minutes. Add the meat, 1 teaspoon of the spice blend, and 1 teaspoon salt and cook, breaking up any lumps with a wooden spoon, until the water has evaporated and the meat is nicely browned, 10–12 minutes. Remove from the heat, add the peas and carrots, and set aside.

In a large pot, combine the drained rice, chicken stock, and 2 teaspoons salt with the turmeric, and the remaining ½ teaspoon of the spice blend and bring to a boil. Reduce to a lively simmer, cover, and cook for 5 minutes. Add the meat and vegetable mixture to the rice, give it a good mix, and taste for seasoning. Cook until the rice is soft but firm to the bite—and not so overcooked that it all sticks together—another 10–12 minutes. Check on it once or twice. If the liquid evaporates before the rice is cooked, add a few tablespoons of water.

Remove from the heat, uncover, and place a thin tea or kitchen towel over the pot. Top with the cover and let sit for 15 minutes.

To serve, uncover the pot and fluff the rice up with a large fork. Check for seasoning, then transfer to a serving platter and top with the toasted almonds. Serve with yogurt on the side.

Note: The spice blend baharat is available at specialty food stores and at Whole Foods.


What is a pilaf?

Pilaf (also known as plov or pilau, depending where you are from) is a dish typical to Afghanistan and Uzbekistan in particular, but with variations across the region. You'll find similar dishes in Persian and Indian cuisine, for example.

You'll find it made with various meats, as well as vegetarian, but a classic version is made with lamb. The slight fattiness and flavor of this meat works particularly well at infusing the whole dish with a wonderful flavor.

It is a pretty simple dish, being only lamb, rice, onions and carrots, and sometimes with raisins or barberries (which I use in kuku sabzi, Persian herb fritatta). However the way of cooking and gentle aromatic seasoning makes for a fantastically delicious dish.


Turkish pilaf

1. Wash and soak the rice for 1 hour. Drain in a sieve. Heat the ghee in a large heavy-based pan and add the onion. Cook, stirring, over medium heat for 2–3 minutes until the onion is soft. Add the cardamom, cumin seeds, peppercorns, turmeric, ground cumin, salt and bay leaf. Cook, stirring, for 2–3 minutes to coat the spices with ghee.

2. Stir in the drained rice and cook, stirring continuously, for 2–3 minutes until the rice is well coated with ghee. Gradually pour on the stock, stirring constantly, then bring slowly to the boil. Cook over medium heat for 8–10 minutes, or until almost all the liquid has been absorbed and holes begin to appear on the surface of the rice.

3. Cover with a tight-fitting lid and turn the heat to very low. Cook for 20–25 minutes, or until the rice is cooked. Remove the lid and leave to stand for 5 minutes to allow the steam to escape. Gently fork through the nuts and dried fruit and serve. Delicious with spiced lamb or beef kebabs.


Lamb pilaf (plov)

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat oil in a large saucepan over high heat. Add lamb and cook for 4 minutes or until browned. Transfer to a bowl. Add garlic, carrots and onions to pan and cook for 6 minutes or until golden. Stir in cumin, apricots, chestnuts and 750 ml water. Bring to the boil, then reduce heat to low and cook, covered, for 1 hour or until lamb is tender.

Meanwhile, soak rice in 1 litre salted water for 30 minutes. Drain, stir in saffron and transfer to a saucepan. Add stock and 125 ml water, cover and bring to the boil. Reduce heat to low and cook for 10 minutes or until rice is tender. Remove from heat and stand for 10 minutes. Spoon rice onto a platter and serve topped with lamb mixture and parsley.

Note
Dried chestnuts are available from Asian food shops and selected delis.


Watch the video: Rezept. Rezepte: Reispfanne, Gebratener Reis, Pilav, Pilaw, Pilau, Pilaf (May 2022).