Lamb Pilaf
Lamb and basmati rice cooked together in stock with onions, raisins, almonds and warm spices.
Photograph credit: Lamb chops pilaf by Fumikas Sagisavas · CC0 · Wikimedia Commons
Make Ahead and Storage
Keeps in the fridge for 3 days. Cool within an hour and reheat until piping hot.
How to Make Lamb Pilaf
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Brown the lamb in the oil in batches for 6 minutes each. Set aside.
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Soften the onions in the same pot for 10 minutes until golden, then stir in the cinnamon, cumin and allspice for 1 minute.
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Return the lamb, add the stock and salt, cover and simmer for 25 minutes.
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Stir in the rice and raisins, bring back to a simmer, cover and cook on the lowest heat for 15 minutes without lifting the lid.
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Rest for 10 minutes, fluff with a fork and scatter over the almonds and parsley.
Related guide: Choosing rice.
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Tips for Success
- Rinse the rice well.
- Give the lamb a head start.
- Do not lift the lid.
- Rest it before fluffing.
Some Background
A pilaf is rice cooked in a flavoured liquid until every grain has taken it up, and the word and the method are shared across the Middle East and beyond. The method does not change much: brown, toast, add liquid, cover and wait.
Brown the lamb in batches, soften the onions in the same pot until golden, and stir in the cinnamon, cumin and allspice. Add the stock and simmer the lamb, covered, for 25 minutes until almost tender. The rice goes in afterwards, so the lamb needs its head start. Rinse the rice until the water runs clear. Surface starch makes the grains clump.
Stir in the rice and raisins, bring back to a simmer, cover and cook on the lowest heat for 15 minutes without lifting the lid. Rest off the heat for 10 minutes.
Fluff with a fork and scatter over toasted almonds and parsley. A few strands of saffron soaked in warm water make a good addition if you have them.
What to Put Next to It
Natural yoghurt · Cucumber salad · Flatbread · Pickled turnips
Sides from the same cuisine on this site: Flatbread, Harissa Roasted Carrots, Pita Bread.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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