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rice pilaf with lamb and nuts

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

This is typical of pilafs in Lebanon. Serve with plain yogurt, if desired. Good as a one-pot meal, or as a side to a roast chicken.

►
yield 6 serving(s)
prep time 10 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For rice pilaf with lamb and nuts

  • 1/2 c
    unsalted butter (preferably clarified, or olive oil)
  • 2 Tbsp
    pine nuts
  • 1/2 c
    slivered almonds (blanched)
  • 2 Tbsp
    shelled pistachios
  • 1/2 lb
    ground lamb
  • 2 tsp
    salt
  • 1 tsp
    ground cardamom
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    hot paprika
  • 1/2 tsp
    ground turmeric
  • 3 c
    water
  • 2 c
    basmati rice, soaked in water to cover for 30 minutes, then rinsed and drained
  • 1 c
    frozen or fresh peas

How To Make rice pilaf with lamb and nuts

  • 1
    In a dutch oven, melt butter over medium-high heat. Add pine nuts and cook, stirring, until light brown, about 1 minute. Quickly remove from pan with skimmer and set aside. Add almonds and cook, stirring, for 2 minutes, then remove and set aside. Add pistachios and cook, stiriing for 1 minute then remove and set aside with other nuts. The butter will be browned and nutty smelling.
  • 2
    Add ground lamb to the pan and cook, stirring with a wooden spoon and breaking it up, until it loses it pink color, about 3 minutes. Add salt, cardamom, cinnamon, paprika and turmeric and stir, then add water, reduce heat yo low and simmer, stirring occasionally, for 10 minutes.
  • 3
    Add rice and stir to mix well. Cover and let simmer over low heat until water is asorbed, about 30 minutes. Turn off heat, stir in peas, and recover and let sit for 15 minutes.
  • 4
    Fluff rice with a fork, then mound rice on a serving platter and sprinkle nuts on top and serve.
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