Persian-Inspired Lamb & Herb Pilaf

• 600 glamb shoulder, cut into 3cm chunks
• 3garlic cloves, minced
• 700 mllamb or chicken stock
• Fine salt, to taste
• 1large onion, thinly sliced
• 1 tspground turmeric
• 1 tspground cinnamon
• ½ tspground cumin
• 2 tbspolive oil
• ½ tspground allspice
• 350 gdried basmati rice, rinsed well
• 50 gdried cranberries
• 50 gflaked almonds, toasted
• 30 gfresh dill, chopped
• 30 gparsley, 20 g chopped and 10 g torn
• 2 tbsptahini
• 15 gmint leaves, torn
• Black pepper, to taste
• 80 gtomato, chopped, optional (optional)
• 80 gcucumber, chopped, optional (optional)
• 40 gmixed salad leaves, optional (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)

Method

1. 1Heat the oil in a heavy lidded pan. Brown the lamb in two batches for 7–8 minutes each, then transfer to a plate. Soften the onion in the same pan for 8 minutes. Add the garlic, turmeric, cinnamon, cumin and allspice for 1 minute.
2. 2Return the lamb and its juices and add the stock. Cover and simmer gently for 90–120 minutes until the lamb yields easily to a fork. Add water if needed to prevent catching.
3. 3Lift the lamb onto a clean plate. Measure the cooking liquid. If there is more than 600 ml, boil it uncovered to reduce; if there is less, make it up to 600 ml with hot water. Return it to the pan with the rinsed rice, cranberries, chopped dill and 20 g chopped parsley. Taste the liquid for seasoning.
4. 4Set the lamb on top, bring to a gentle simmer and cover tightly. Cook on low for 15–18 minutes until the rice is tender and the liquid absorbed. If still firm, add a splash of boiling water and cook for a few minutes more. Take off the heat and rest, covered, for 8 minutes.
5. 5Loosen the tahini with 2–3 tbsp warm water. Fork the rice gently, then finish with the almonds, tahini, torn parsley and mint. If wanted, toss the optional tomato, cucumber and leaves with their oil and lemon juice and serve alongside.

Per serving

kcal

963

protein

37.5g

fibre

5.9g

carbs

82.6g

fat

54.6g