Ingredients with Measurements:
- 1 pound lamb, cut into small cubes
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Add the cumin, coriander, cinnamon, salt, and black pepper to the pot and stir to combine.
5. Add the rice to the pot and stir to coat with the spices.
6. Add the water to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the water has been absorbed.
8. While the rice is cooking, toast the slivered almonds in a skillet over medium heat until golden brown, about 3-5 minutes.
9. Add the raisins and toasted almonds to the pot and stir to combine.
10. Fluff the rice with a fork and sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 64g
Protein: 25g
Sodium: 500mg
Sugar: 10g
Fiber: 4g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Basmati rice can be substituted with jasmine rice or long-grain white rice
- Raisins can be substituted with dried cranberries or chopped apricots
- Slivered almonds can be substituted with chopped pistachios or cashews
Variations:
- Add diced carrots and peas to the pot for extra vegetables
- Use lamb stock instead of water for a richer flavor
- Add a pinch of saffron threads to the pot for a more fragrant and colorful dish
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Brown the lamb well to develop a deeper flavor in the dish.
- Toast the almonds in a dry skillet over medium heat to prevent burning.
- Fluff the rice with a fork to separate the grains and prevent clumping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the lamb pilaf in a large serving dish and garnish with additional chopped parsley and toasted almonds.
Garnishes:
Chopped parsley and toasted almonds
Pairings:
- Serve with a side of cucumber and tomato salad for a refreshing contrast.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the rice is still undercooked after the water has been absorbed, add a splash of water and continue cooking until tender.
- If the rice is too dry, add a splash of water and stir to combine.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Pilaf is a dish that originated in the Middle East and Central Asia, and has since spread throughout the world. It is typically made with rice, spices, and meat or vegetables.
Flavor profiles:
The lamb pilaf has a savory and slightly sweet flavor from the lamb, spices, and raisins. The toasted almonds add a nutty crunch to the dish.
Serving suggestions:
Serve the lamb pilaf as a main course for a family dinner or as a side dish for a larger gathering.
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