Preparation time is 30minutes
Cook time is 40minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 400grams basmati rice
- 200grams dried cranberries
- 500grams lamb mince
- 1 large onion, peeled and diced
- 4teaspoons cinnamon
- 2tablespoons olive oil
- 4tablespoons butter, melted
- 5tablespoons pistachios, shelled and chopped
- 1/2 bunch coriander, fresh, chopped
- 2tablespoons pomegranate molasses
Nutrition per serving
4580kJ / 1090Cal
4580 Kilojoules or 1090 Calories
53% of daily energy intake*
Protein
34.8grams
Fat
51.2grams
Carbs
124grams
Sugars
42.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Persian style rice with cinnamon scented lamb is a delicious blend of sweet and savoury flavours.
Method
Step 1 of 4
Cook the rice in a large, heavy bottomed pan of boiling water for 10 minutes, drain and set aside in a bowl. Place the dried cranberries in a small bowl of boiling water and leave to soften.
Step 2 of 4
Heat the oil in a large pan on medium heat and cook the onion for 5 minutes, stir in the lamb mince and cinnamon and cook for 7-8 minutes until browned. Drain the cranberries.
Step 3 of 4
Heat half of the butter in the pan used to cook the rice, add a layer of rice, then minced meat and cranberries, and repeat until the rice and filling has been used up, finishing with rice on top. Pour over the remaining butter.
Step 4 of 4
Cook on a low heat with the lid on for 20 minutes, until the rice is tender. Tip out on to a plate, sprinkle with pistachios and coriander, drizzle with pomegranate molasses and serve.
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