Persian style lamb pilaf with almonds, apricots & tomatoes
Appliance/Function:
Ingredients
- 1 Brown onion
- 2 cloves Garlic
- 1 cup Green beans
- 2 Tomato
- 60 grams Dried apricots
- 1 bunch Parsley or dried
- 2 tsp Olive oil
- 400 grams Lamb mince or sausages
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Coriander
- 1 cup Basmati rice
- 500 mls Vegetable stock
- 40 grams Slivered almonds
- 1 cup Peas
Instructions
PREP INGREDIENTS
- Peel and finely dice the onion. Peel and mince the garlic. Trim the beans, then halve them. Finely chop the tomato and apricots. Roughly chop the parsley leaves, discarding the stems.
COOK BEEF
- Heat oil in a medium-deep frypan over medium heat. Cook the onion and garlic, stirring regularly, for 5 mins, or until softened. Add the lamb mince, turmeric, cumin and coriander to the onion mixture and season with salt and pepper. Increase the heat to high and cook the mince, breaking up the lumps with a spoon, for 5 mins, or until browned (drain fat if needed).
COOK RICE
- Add the rice and stir to coat the grains. Then stir in the stock and apricots and bring to a boil. Cover, reduce the heat to low, then cook for 12 mins.
TOAST ALMONDS
- Meanwhile, put the almonds in a cold small frypan over medium heat. Toast the almonds, tossing, for 4-5 mins until golden.
COOK GREENS
- When the lamb and rice have 5 mins cooking time left add the beans, peas and half the parsley and stir to combine. Cook a further 5 mins, or until the rice is tender and the liquid is absorbed. Taste, then season with salt and pepper. Remove the pan from the heat and stand, covered, for at least 5 mins.
TO SERVE
- Divide the Persian-style lamb pilaf between plates. Sprinkle with the almonds, tomato and remaining parsley to serve.
Nutrition
Calories: 636kcal | Carbohydrates: 62g | Protein: 27g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 575mg | Potassium: 969mg | Fiber: 8g | Sugar: 15g | Calcium: 115mg | Iron: 5mg