Ingredients
- 2 tbsp olive oil
- 1 small onion, peeled and thinly sliced
- 2 garlic cloves, peeled and crushed
- 250 g lamb mince
- 1â„4 tsp saffron
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 dash of ground black pepper
- 80 g dried apricots
- 180 g basmati rice, washed and soaked for at least 1 hour or overnight • 10 g dill, roughly chopped (approx. 3-4 branches)
- 10 g parsley, roughly chopped • 50 g blanched almonds
- 450 ml hot water
Instructions
- Begin by soaking the rice in cold water for 1-2 hours or overnight.
- Heat the olive oil in a saucepan and add the minced onion and garlic. Cook until brown for 1 minute, then add the minced lamb. Cook for 3 minutes, stirring regularly. Add the spices - saffron, cardamom and cinnamon - and mix well. Add the almonds and dried apricots, having sliced them earlier. Mix well. Add one glass of water and cook for about 5 minutes until the liquid is absorbed.
- Add the drained basmati rice, chopped dill and parsley to the pan. Mix all the ingredients. Pour in 450 ml of hot water, add the salt and pepper.
- Cover the pan with aluminium foil and a lid. Let it simmer at a low heat for 15 minutes. Set aside, and let it rest for another 15 minutes while still covered. The pilaf should be soft but not too mushy when served. Serve with yoghurt and fresh dill.
Note: instead of minced lamb, you can also use thin slices of lamb shoulder.
RECIPES & PHOTOS: PAULA SORYANOÂ
