Description
A fragrant and flavorful Middle Eastern lamb pilaf featuring tender shredded lamb, basmati rice cooked with warm spices and chickpeas, fresh herbs, currants, and a zesty lemon and pomegranate finish. Perfect as a hearty main dish with a balance of savory and bright notes.
Ingredients
Rice and Vegetables
- 1/3 cup Coles extra virgin olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup basmati rice
- 1 1/2 cups chicken stock
- 1 1/2 tsp curry powder
- 3 tsp ground cumin
- 400g can Coles Chickpeas, drained, rinsed
Lamb and Additions
- 3 cups cold shredded leftover cooked lamb
- 1/2 cup currants (or sultanas)
- 1/2 cup fresh coriander leaves, roughly chopped
- 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
- 1/4 cup lemon juice
- 1/2 pomegranate, seeds removed
Instructions
- Sauté Aromatics and Cook Rice: Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add the finely chopped onion and crushed garlic, cooking while stirring for about 3 minutes until the onion softens. Add the basmati rice and stir to coat it in the aromatic mixture. Pour in the chicken stock, then add 1 teaspoon of curry powder, 2 teaspoons of ground cumin, and the drained chickpeas. Stir to combine, cover with a lid, reduce the heat to medium-low, and cook for 12 to 15 minutes until the liquid is absorbed.
- Rest and Fluff Rice: Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes to steam. After resting, use a fork to fluff the rice gently and separate the grains for a light texture.
- Brown the Lamb: While the rice rests, heat 1 tablespoon of the remaining olive oil in a large non-stick frying pan over high heat. Add the shredded lamb, sprinkle with the remaining 1/2 teaspoon curry powder and 1 teaspoon cumin, and season with salt and pepper. Cook for about 2 minutes, stirring once, until the lamb is browned and heated through. Transfer the lamb to a large mixing bowl.
- Combine Ingredients: Add the fluffed rice mixture to the bowl with the lamb. Then add the currants, roughly chopped coriander, parsley, lemon juice, and the remaining tablespoon of olive oil. Toss everything gently to combine, seasoning again with salt and pepper to taste.
- Serve with Pomegranate: Spoon the pilaf onto serving dishes and sprinkle with fresh pomegranate seeds for a pop of color and a burst of tartness. Serve warm or at room temperature.
Notes
- Leftover cooked lamb works best for this recipe, but you can substitute with cooked lamb shoulder or leg cooked until tender and shredded.
- If you don’t have chicken stock, vegetable stock can be used as a substitute for a lighter flavor.
- Currants can be replaced with sultanas or golden raisins for similar sweetness.
- For a vegetarian version, omit the lamb and increase chickpeas or add roasted vegetables.
- To save time, soak basmati rice for 20 minutes before cooking to reduce cooking time and improve texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 55 mg
