Broad bean and lamb pilaf

Broad bean and lamb pilaf

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Pilaf is a delicious and aromatic Middle Eastern dish made from rice cooked in a rich broth of onions and spices. It is from the same family as Indian pilau or biryani and great to cook at home, because it’s such a simple, marvellous one-pot wonder.

Ingredients

Quantity Ingredient
1 quantity Sautéed broad beans with mint and coriander
200g lamb neck fillet
glug light olive oil
2 onions, sliced
1 tablespoon ground coriander
3 garlic cloves, roughly chopped
150g brown basmati rice
small cinnamon stick
yogurt, to serve
toasted cumin seeds, to serve
extra virgin olive oil, to serve

Method

  1. Preheat the oven to 160°C. If using leftover roast lamb, shred it into bite-sized pieces. If using a neck fillet, season it, sear it on all sides in the light olive oil, then pop it in the oven for 15 minutes to cook through. Cut it into shreds.
  2. Meanwhile, in a heavy-based casserole dish, gently fry the onions in light olive oil for 15–20 minutes, until they are soft and caramelised. Add the coriander and garlic and fry for a further two minutes.
  3. Add the rice and stir, coating every grain with oil, onion and spice. Add the lamb, broad beans, cinnamon and 450 ml water. Bring to the boil, then reduce the heat, taste and adjust the seasoning. Put the lid on and place the dish in the oven for about 45 minutes. All the water should be absorbed.
  4. Serve with yogurt seasoned with toasted cumin seeds, salt and pepper and extra virgin oil.

Variation

  • Pilaf salad: Eat the pilaf cold the next day, freshening up the flavours with crushed nuts, pomegranate seeds and chopped parsley, adding a squeeze of lemon juice and more salt and pepper if you want.

Storage

  • Pilaf will keep really well for three days in a sealed container in the fridge. It’s delicious cold or reheated, or even at room temperature. To reheat it, put in a covered ovenproof dish with a splash of water to loosen, then pop in an oven preheated to 180°C for 20 minutes, or until piping hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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