Turkish Lamb & Pomegranate Pilaf

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16 Ingredients

Number of servings

3tablespoons olive oil (save 1 tbs for drizzling)
1 pinch salt
1 pinch freshly ground black pepper
1 handful dill, finely chopped
675grams lamb leg, cut into bite-sized pieces
1 onion, finely chopped
3 cloves garlic, finely chopped
1 green chilli, deseeded and finely sliced
1teaspoons dried mint
1teaspoons ground cinnamon
60grams Golden sultanas
350grams basmati rice
2 1/3 cup lamb stock, hot lamb stock for the slow cooker (900ml for the traditional method)
60grams hazelnuts, toasted and roughly chopped
100grams pomegranate seeds
75grams feta cheese, crumbled (optional)

Nutrition per serving

51% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Fragrant and full of colour, this pilaf has lots of layers of flavour. Swap in different dried fruits and nuts for variety. Dates and apricots are often used in Turkish dishes, as are almonds.

Method

Step 1 of 5

Preheat the slow cooker, if required. Heat the oil in a large flameproof casserole over a medium-high heat, add the lamb (in batches, if necessary), and cook for 6-8 minutes until browned on all sides. Remove and set aside. Add the onion to the casserole and cook over a medium heat for 3-4 minutes until soft. Season with salt and pepper, stir in the garlic, chilli, mint, and cinnamon, and cook for another 2 minutes. Stir in the sultanas.

Step 2 of 5

Stir through the rice and turn it, so all the grains are coated and the juices soaked up. Return the lamb to the casserole, pour over the stock, and bring to the boil. Transfer everything to the slow cooker, cover with the lid, and cook on auto/low for 2-3 hours, stirring halfway through, or until the rice is tender and the liquid has been absorbed. Taste and season, then stir through the hazelnuts and dill, and scatter with the pomegranate seeds. Top with crumbled feta, if using, and serve with warm pitta bread and a lightly dressed crisp green salad.

Step 3 of 5

Heat the oil in a large flameproof casserole over a medium-high heat, add the lamb (in batches, if necessary) and cook for 6-8 minutes until browned on all sides. Remove and set aside.

Step 4 of 5

Add the onion to the casserole and cook over a medium heat for 3-4 minutes until soft. Season with salt and pepper, stir in the garlic, chilli, mint, and cinnamon, and cook for another 2 minutes. Stir in the sultanas.

Step 5 of 5

Stir through the rice and turn it, so all the grains are coated and the juices soaked up. Return the lamb to the casserole, pour over the stock, and reduce to a simmer. Partially cover and cook for 30-40 minutes, topping up with a little more hot stock if it begins to dry out. Taste and season, then stir through the hazelnuts and dill, and scatter with the pomegranate seeds. Top with crumbled feta, if using, and serve with warm pitta bread and a lightly dressed crisp green salad.