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Persian lamb Pilaf

Method

  • Heat a little oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender. Add the lamb and toss until coloured, before adding the harissa. Toss until the lamb is well coated and the spices are toasted. Then add the tomatoes with 2 cups stock. Stir and bring to the boil.
  • Add the rice to the pan, mix well and turn down the heat. Then cover and cook for about 20-25 mins until the rice and lamb are tender. (If too dry, add a little more stock.)
  • When ready, add the apricots, dates, chickpeas and coriander. Mix well, taste for seasoning and gently cook until heated through.
  • Serve the pilaf with the yoghurt flicked over the top.

Ingredients

  • olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500 gm backstrap of lamb (boned loin), trimmed of all fat & sinew & finely diced
  • 1 tbsp harissa
  • 1 can diced tomatoes
  • 2+ cups chicken stock
  • 250 gm basmati (long grain) rice
  • 6-8 dried apricots, chopped
  • 6 pitted dates, chopped
  • 1 can chickpeas, drained & rinsed
  • 2-3 tbsp chopped fresh coriander
  • sea salt
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm