Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

persian-style lamb pilaf

4.2

(9)

www.taste.com.au
Your Recipes

Servings: 4

Cost: $19.05 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 20 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

Meanwhile, combine saffron and raisins in a small bowl and soak in 1 tablespoon hot water for 5 minutes.

Step 4

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.

Step 5

Top pilaf with almonds and mint, then serve with yoghurt and lemon wedges.