Recipe Category / Rice & Potatoes

Persian pilaf with lamb

40' 85' 8-10 1 Ηands on Cook Time Portion(s) Difficulty

Ingredients

1 onion 2 tablespoon(s) butter 2 teaspoon(s) cumin 2 cardamom 1 stick(s) cinnamon 750 g lamb, fillet 3-4 tomatoes salt pepper 400-500 ml water 2 chicken bouillon cubes 2 potatoes 2 pinches saffron 500 g basmati rice

To serve

parsley, finely chopped Method Διατροφικός πίνακας Add half of the butter to a pot and sauté the chopped onion. Add the cumin, cardamom and cinnamon and stir. Nutrition information per portion Remove most of the fat from the lamb with a sharp knife. Cut into bite sized pieces. Add lamb pieces to pan and brown on all sides. 410 7.3 49.0 Remove the peel and chop the tomatoes into large cubes. Calories 14.0 Saturated Total Carbs Season with salt and pepper. Add the cubes of tomato. Add just enough water to cover (kcal) Total Fat (g) Fat (g) (g) the pieces of lamb and add the bouillon cube. Cover with lid and simmer for 1 hour until the meat is tender. Stir occasionally. Add more water if necessary. 21 % 20 % 37 % 19 % Chop potatoes into small cubes. Melt the remaining butter in a short wide pot or in a cast-iron casserole. Place the potatoes on the bottom in a single layer. Sauté over medium heat for 5 minutes, or until crispy and golden. Sprinkle some 3.0 20.0 2.3 1.8 saffron over the potatoes. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add 2/3 of the rice over the potatoes and then add lamb and juices. Add the remaining rice over the lamb and sprinkle with some more saffron. 3 % 40 % 9 % 30 % Add the second bouillon cube and enough water to cover all of the ingredients by 2 cm. Cover pot with lid. Bring to a boil and then simmer for 15 minutes. The rice should have absorbed all of the water. Remove lid and cook for another 5-10 minutes to allow the layer at the bottom of the pot to become crunchy. Serve with finely chopped parsley.