Pilaf with Lamb and Pistachios

Main Dishes | Greek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pilaf with Lamb and Pistachios

Ingredients

Eggplants - 1 piece
Olive Oil - 5 fl oz
Onion - 1 piece
Ground Cinnamon - 1 teaspoon
Black Cumin (Cumin) - 2 teaspoons
Ground coriander - 1 teaspoon
Long-Grain Rice - 10.6 oz
Chicken Broth - 17 fl oz
Rack of Lamb - 17.6 oz
Ground clove - ½ teaspoon
Tomatoes - 2 pieces
Roasted Peanuts - 3 tablespoons
Raisins - 2 tablespoons
Cilantro - 2 tablespoons
Salt - to taste

Step by Step guide

Step 1

Cut the eggplant into 1 cm cubes and place in a colander, sprinkle with salt and leave for 1 hour. Rinse and dry. Heat 2 tablespoons of olive oil in a large, deep skillet and sauté the eggplant for 8–10 minutes. Then place on paper towels.

Step 2

Warm the remaining oil, finely chop 1 large onion and sauté for 4–5 minutes until the onion is soft. Add half of the cinnamon, cumin, and ground coriander. Add the rice and sauté until it starts to brown, then pour in the broth, season with salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes.

Step 3

In a bowl, mix the ground lamb with cloves, the remaining cumin, cinnamon, and coriander. Season with salt and mix well. Roll into meatballs the size of walnuts. Heat olive oil in portions in a skillet and fry them for five minutes. Place on paper towels.

Step 4

Place the sliced tomatoes in the skillet and sauté for 3–5 minutes until golden. Remove from the skillet. Mix the meatballs with the rice, eggplant, pistachios, and raisins. Serve the pilaf with the sautéed tomatoes and finely chopped fresh cilantro.