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Armenian lamb pilaf

Method

  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot) and brown the lamb all over. Remove. 
  • Add a little fresh oil to the casserole, if needed, and gently saute the garlic, chillies, celery, carrot and onion until reasonably tender, stirring now and again and adding the cinnamon and cumin towards the end. 
  • Then return the lamb, mix well, turn down the heat, cover and simmer for about 15-20 mins. 
  • Soak the saffron in a little hot water. 
  • While the lamb is cooking, fry the eggplant, in 2-3 lots, in a thin layer of hot oil until golden. Then drain well on kitchen paper towels. 
  • When ready, add the eggplant, sultanas, soaked saffron, stock, rice and salt to the lamb. Mix well, bring to the simmer and gently cook for about another 20 mins, covered, until the rice is tender. 
  • Then mix in the coriander and serve with a good dollop of yoghurt on top.
  • nb. If too wet, place a layer of kitchen paper towels on top of the pilaf to soak up any excess moisture, before stirring in the coriander.

Ingredients

  • olive oil
  • 300 gm lean lamb, finely diced
  • 2 large garlic cloves, crushed
  • 2 small red chillies, seeded & sliced
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 large onion, chopped
  • 1 tspn ground cinnamon
  • 2 tspn ground cumin
  • a good pinch of saffron threads
  • 4 Japanese eggplants, cut into small cubes
  • ¼ cup sultanas
  • 350 ml chicken or vegetable stock
  • 225 gm basmati rice, washed & drained 
  • a pinch of sea salt
  • 2 tbsp chopped fresh coriander
  • 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
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm