Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound lamb shank, cut into pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 4 cups chicken broth
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
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 olive oil over medium-high heat. Add the lamb shank pieces and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 3 minutes.
4. Add the cumin, coriander, turmeric, cinnamon, cardamom, and salt to the pot and stir to combine.
5. Add the rice to the pot and stir to coat the rice in the spices.
6. Add the chicken broth to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
8. While the rice is cooking, heat a skillet over medium heat. Add the raisins and almonds and cook until the almonds are golden brown and the raisins are plump, about 5 minutes. Remove from heat and set aside.
9. After 20 minutes, remove the lid from the pot and fluff the rice with a fork.
10. Add the lamb shank pieces, raisins, almonds, parsley, and cilantro to the pot and stir to combine.
11. Cover the pot and simmer for an additional 10 minutes.
12. Remove from heat and let sit for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 470
Fat: 18g
Carbohydrates: 53g
Protein: 23g
Sodium: 870mg
Fiber: 3g
Sugar: 10g
Substitutions for ingredients:
- Lamb shank can be substituted with beef or chicken.
- Raisins can be substituted with dried cranberries or chopped dates.
- Slivered almonds can be substituted with chopped pistachios or cashews.
- Fresh parsley and cilantro can be substituted with dried herbs.
Variations:
- Add diced carrots and celery to the pot with the onion and garlic for added flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of saffron threads to the pot for a more luxurious flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Brown the lamb shank pieces before cooking the rice to add depth of flavor to the dish.
- Toast the almonds and raisins in a skillet before adding them to the pilaf for added texture and flavor.
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 until heated through.
Presentation ideas:
Serve the pilaf in a large serving dish and garnish with additional fresh herbs and toasted almonds.
Garnishes:
Fresh herbs, toasted almonds, and pomegranate seeds.
Pairings:
Serve the pilaf with a side of yogurt and a cucumber and tomato salad.
Suggested side dishes:
Cucumber and tomato salad, roasted vegetables, or grilled chicken.
Troubleshooting advice:
- If the rice is still undercooked after simmering for 20 minutes, add an additional 1/4 cup of broth and continue cooking.
- If the rice is too dry, add a splash of broth or water and stir to combine.
Food safety advice:
- Make sure to cook the lamb shank pieces to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Shuwaa Pilaf is a traditional Yemeni dish that is typically served during special occasions and celebrations.
Flavor profiles:
Warm and aromatic spices, tender lamb, and fluffy rice.
Serving suggestions:
Serve the pilaf family-style in a large serving dish and let guests help themselves.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Uzbek
Taste: Savory, Tangy, Spicy, Aromatic, Herbaceous