Description
This Middle Eastern Lamb and Lentil Rice Pilaf is a flavorful and hearty one-pot dish combining spiced ground lamb, lentils, and basmati rice with fresh spinach or silverbeet. Aromatic spices like coriander, cumin, cinnamon, and optional chili powder create a warm and inviting taste, complemented by fresh tomatoes and optional fried shallots and parsley for garnish. This easy-to-make pilaf is perfect for a comforting weeknight meal, showcasing a vibrant blend of textures and Middle Eastern flavors.
Ingredients
Scale
Protein and Vegetables
- 400 g / 13 oz minced/ground lamb
- 1 onion, diced (brown, white, or yellow)
- 6 cups (loosely packed) spinach or silverbeet/chard, roughly shredded
- 2 garlic cloves, minced
- 1 tin lentils, drained (400 g / 14 oz)
- 3 tomatoes, sliced thickly
Grains
- 1 cup rice, preferably basmati
Liquids
- 1 1/2 cups water
- 2 tbsp olive oil
Spices and Seasonings
- 2 tsp coriander powder
- 2 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp chili powder (or cayenne pepper or other hot chili powder; optional)
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp sugar
Optional Garnishes
- Fried Asian shallots (scallions)
- Parsley leaves
Instructions
- Heat the oil: In a large pot, warm 2 tablespoons of olive oil over medium-high heat to prepare for sautéing the aromatics.
- Sauté garlic and onion: Add the minced garlic and diced onion to the pot, cooking for 2 to 3 minutes until they turn golden and translucent, releasing their flavors.
- Brown the lamb: Increase the heat to high. Add the ground lamb and use a spatula to break it apart, cooking until fully browned and no longer pink.
- Add spices: Stir in the coriander, cumin, cinnamon, chili powder (if using), salt, black pepper, and sugar. Cook for about 30 seconds to let the spices bloom and evenly coat the lamb.
- Add half the silverbeet or skip for spinach: If using silverbeet/chard, add half now and sauté for about 15 seconds until it begins to wilt. If using spinach, do not add it at this stage.
- Add rice, water, and lentils: Stir in the basmati rice, water, and drained lentils. Bring the mixture to a simmer, ensuring everything is evenly combined.
- Cook covered: Place a lid on the pot and reduce the heat to medium-low. Let it cook for 10 to 12 minutes, or until the water is absorbed and the rice is tender.
- Add remaining greens: Remove the pot from heat, lift the lid, and quickly spread the remaining silverbeet or all the spinach on top of the rice. Replace the lid immediately.
- Let it rest: Allow the pilaf to rest, covered, for 10 minutes. This lets the greens steam gently and finish cooking.
- Fluff and serve: Remove the lid and stir the greens into the rice, fluffing it up with a fork. Spoon the pilaf onto serving dishes, garnish with fried Asian shallots and parsley if desired, and serve the thickly sliced tomatoes on the side.
Notes
- Using basmati rice is preferred for its fluffy texture and fragrance, but other long-grain rice can be substituted.
- If using silverbeet/chard, adding half at the beginning and the rest at the end helps it cook evenly without becoming overly soft.
- Fried Asian shallots add a delicious crunch and extra flavor but are optional.
- Adjust the chili powder to your preferred heat level or omit for a milder dish.
- Ensure lentils are drained thoroughly before adding to the pot.
- For an even richer flavor, you can use homemade broth instead of water.
