Middle Eastern · Dinner
Rice Pilaf with Lamb and Chickpeas
A spiced rice pilaf built on basmati rice cooked in lamb-infused stock, studded with browned lamb shoulder pieces and simmered chickpeas. Onion, garlic and warm spices (cumin, cinnamon, allspice) perfume the grains, finished with toasted almonds and parsley. Served warm as a one-bowl main.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
642Calories
40.6gProtein
24.8gFat
62.8gCarbs
5.1gSugar
8gFiber
809mgSodium
135mgChol
6.8gSat Fat
814mgPotassium
101mgCalcium
6.1mgIron
2.3mcgVitamin B12
6.8mgVitamin C
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Pat the lamb shoulder dry and season with salt and pepper. Rinse the basmati rice under cold water until mostly clear.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the lamb on all sides, about 5 minutes, until deeply crusted.
3
Sweat
Lower heat to medium, add the onion and garlic, and cook 4 minutes until the onion turns translucent.
4
Bloom
Stir in the cumin, cinnamon and allspice, cooking 1 minute until fragrant and the spices coat everything.
5
Simmer
Add the rice, chickpeas and chicken stock, bring to a boil over high heat, then cover and reduce to low, simmering 15 minutes until liquid is absorbed.
6
Rest
Remove from heat and let stand covered 5 minutes.
7
Plate
Fluff the pilaf with a fork, spoon onto a plate, and scatter the almonds and parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lamb shoulder
- 190g190g basmati rice
- 110g110g cooked chickpeas
- 480ml480ml chicken stock
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp allspice
- 18g18g sliced almonds
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
