Pilaf is a cooked rice dish whose origins lie in the Middle East. It has always been popular in Central and Southern Asia, East Africa, Latin America and the Caribbean. A variety of meats and vegetables can be included in a pilaf depending on local cuisines and tastes, and the availability of ingredients.
Love Middle Eastern cuisine? Turn to our collection of marvellous Middle Eastern recipes – they’re delicious!
This recipe was originally published in 2018. It has been updated in 2023 with a new image and minor recipes changes.
Ingredients
Method
1.Cover rice in a medium bowl with about 4 cups cold water; stand for 10 minutes, stirring occasionally. Drain well.
2.Meanwhile, heat oil in a large frying pan; cook lamb, in batches, until browned. Remove from pan.
3.Add onion to same pan; cook, stirring, for 5 minutes or until soft. Add garlic, ginger, bay leaves and spices; cook, stirring, until fragrant. Stir in rice. Add apricots, stock, ¼ cup water and bring to the boil. Reduce heat; cook, covered, over low heat, for 15 minutes or until rice is tender.
4.Stir lamb into pilaf; season. Sprinkle with pistachios and mint; serve with yoghurt, as well as the tomato, cucumber and radish.
Suitable to freeze.
You can swap the lamb for chicken, beef or pork. Try cashews or almonds instead of the pistachios.
Note
