Ingredients with Measurements:
- 1 pound Icelandic lamb, cubed
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 2 tablespoons olive oil
- Salt, to taste
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
3. Add the cumin, coriander, cinnamon, cardamom, ginger, and black pepper to the skillet and stir to combine.
4. Add the rice, chicken broth, raisins, and almonds to the skillet and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
6. Simmer the pilaf for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Season the pilaf with salt to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering the pilaf
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 485
- Fat per serving: 22g
- Carbohydrates per serving: 45g
- Protein per serving: 27g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- White rice can be substituted with brown rice or quinoa
- Chicken broth can be substituted with vegetable broth or water
- Raisins can be substituted with dried cranberries or apricots
- Slivered almonds can be substituted with chopped pistachios or cashews
Variations:
- Add chopped carrots and celery to the skillet with the onion and garlic for added flavor and nutrition.
- Use lamb chops instead of cubed lamb for a more elegant presentation.
- Add a pinch of saffron to the skillet for a more exotic flavor.
Tips and tricks:
- Use a wooden spoon to stir the pilaf to prevent the rice from becoming mushy.
- Toast the slivered almonds in a dry skillet over medium heat for a few minutes before adding them to the pilaf for added flavor and crunch.
- Let the pilaf rest for 5 minutes after cooking to allow the flavors to meld together.
Storage instructions:
- Store leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pilaf in the microwave or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the pilaf in a large serving bowl or on individual plates.
- Garnish the pilaf with fresh parsley or cilantro.
Pairings:
- Serve the pilaf with a side salad or roasted vegetables for a complete meal.
- Pair the pilaf with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water to the skillet and continue cooking until the rice is tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rice pilaf is a dish that originated in the Middle East and has been adapted by many cultures around the world, including Iceland.
Flavor profiles:
- This dish has a savory and slightly sweet flavor profile with hints of cinnamon and cardamom.
Serving suggestions:
- Serve the pilaf with a dollop of Greek yogurt or tzatziki sauce for added creaminess.
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Region: Icelandic