• Home
• Recipes
• Meat and poultry
• Persian rice with lamb

Persian rice with lamb

Published: December 19, 2014 at 2:29 PM

Save recipe

serves 4

Easy

Total time: 2 hrs and 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Aromatic basmati rice is flavoured with the juices of lamb shoulder, aubergine, plum tomatoes and combined with sultanas and turmeric.

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

• 3 aubergines

  cut into cubes

• 1 tsp ground turmeric

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 cardamom pod

• olive oil

• 200g lean lamb shoulder

  cubed

• 3 very ripe plum tomatoes

  chopped

• 3 cloves garlic

  roughly chopped

• 200g basmati rice

• 1 tbsp sultanas

• a good handful flat-leaf parsley

  chopped

Nutrition: per serving

• kcal388
• fat14.2g
• saturates3.2g
• carbs51.1g
• sugars0g
• fibre5.7g
• protein17.3g
• salt0.13g

Ad

Method

• step 1

  Put the aubergine in a steamer until just tender. Grind the whole spices together with 1 tsp salt.
  Heat 3 tbsp olive oil in a wide, shallow pan with a lid, add the spices and cook for few minutes until you have an aromatic paste.

• step 2

  Add the lamb and colour all over with the spices then add the tomatoes and bring to the boil so they start to break down. Add enough water to just cover and simmer for 40 minutes over a low heat with a well-fitting lid.
  Take the lid off and boil most of the liquid off, scoop out the lamb and put to one side covered with foil but leave all the juices in the pot to flavour the rice.

• step 3

  Return the pan to the heat, bring to the boil and add the chunks of aubergine and the chopped garlic. Stir everything around, then let the mixture sit for a few minutes over the heat until it colours. Add the rice.

• step 4

  Stir until the rice is all coated with the spices, and has taken on a bit of colour. Stir again then add 500ml water, bring to the boil and put the lid on.

• step 5

  Shake the pan and cook for 5 minutes, then turn the heat as low as possible and cook for 10 minutes, turn off the heat and don’t touch.
  After 30 minutes lift the lid and stir in the lamb to heat through. Stir in the sultanas and chopped parsley and serve.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue