Middle Eastern Lamb and Lentil Rice Pilaf
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 - 5
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Calories
404 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Middle Eastern Lamb and Lentil Rice Pilaf
Description
The Middle Eastern Lamb and Lentil Rice Pilaf features ground lamb cooked with onion and garlic, seasoned with a blend of coriander, cumin, cinnamon, and optional chili powder. Lentils and basmati rice cook together, absorbing the flavorful meat mixture. Fresh spinach or silverbeet is added just before resting the pilaf, keeping the greens tender but vibrant. The dish balances savory meatiness with earthy lentils and a slight warmth from spices.
Once rested, the pilaf is fluffed and served topped with sliced tomatoes and optional fried Asian shallots and parsley for added texture and freshness. It provides a complete meal with protein, vegetables, and grains.
When preparing, remove thick stems from silverbeet for a tender bite and adjust water quantities based on rice type. Lentils should be cooked and drained if using dried rather than canned. Fried shallots add a crunchy, savory element widely appreciated in Middle Eastern cuisine, available in many grocery stores.
Ingredients
- 400 g / 13 oz ground lamb
- 1 onion , diced (brown, white or yellow)
- 6 cups spinach loosely packed or silverbeet/chard, roughly shredded
- 2 garlic minced, cloves
- 2 tbsp olive oil
- 1 tin lentils , drained (400g/14oz) (Note 6)
- 1 cup rice , preferably basmati (see notes)
- 1 1/2 cups water (see notes)
Spice Mix
- 2 tsp coriander powder
- 2 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp chilli powder , or cayenne pepper or other hot chilli powder (not American Chilli Powder) (optional)
- 1 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1 tsp sugar
To Serve
- 3 tomato sliced thickly
- fried Asian shallots (Scallions) (optional - see notes)
- parsley optional, leaves
Instructions
- Heat oil in a large pot over medium high heat.
- Add garlic and onion. Sauté for 2 to 3 minutes until golden and translucent.
- Turn up heat to high and add lamb. Use spatula to break mince up and cook until browned.
- Add Spice Mix and cook for 30 seconds until spices are fragrant and mixed through the mince.
- If using silverbeet/chard, add half the silverbeet into the pan and sauté for 15 seconds until starting to wilt. (If using spinach, do not add any at this stage).
- Add rice, water and lentils and stir. Bring to simmer, then put lid on and turn down heat to medium low.
- Cook for 10 to 12 minutes until water is absorbed.
- Remove pot from heat, take lid off and quickly spread the remaining silverbeet or all the spinach on top of the rice, then put the lid back on.
- Rest rice for 10 minutes. Remove lid, stir through silverbeet/spinach and fluff up the rice.
- Spoon rice into serving dish, top with Fried Asian Shallots and parsley if desired. Serve the sliced tomatoes on the side.
Notes
- Remove thick, crunchy stems if using silverbeet; only use tender green leaves.
- Substitute basmati rice with long grain rice if needed; avoid arborio rice.
- Adjust water amount according to rice brand for proper absorption cooking.
- Canned lentils are already cooked; cook dried lentils separately before use.
- Fried Asian shallots add a crunchy texture; available in many grocery stores.
- Add non-watery vegetables like carrots or peas at the rice cooking stage; sauté watery vegetables separately before mixing in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 337g | |
| Calories | 404cal | 20% |
| Carbohydrates | 46.5g | 16% |
| Protein | 31.1g | 62% |
| Fat | 9.8g | 15% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 72mg | 24% |
| Sodium | 906mg | 38% |
| Potassium | 746mg | 16% |
| Fiber | 4.9g | 20% |
| Sugar | 3.9g | 8% |
| Vitamin A | 4000IU | 80% |
| Vitamin C | 33.8mg | 38% |
| Calcium | 80mg | 8% |
| Iron | 8.1mg | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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