Pilaf with Lamb and Pistachios
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Pilaf with Lamb and Pistachios
Ingredients
- Eggplants - 1 piece
- Olive Oil - 4 fl oz
- Onion - 1 head
- Ground Cinnamon - 1 teaspoon
- Ground coriander - 1 teaspoon
- Long-Grain Rice - 10.6 oz
- Ground Cumin - 2 teaspoons
- Chicken Broth - 17 fl oz
- Rack of Lamb - 17.6 oz
- Spices - ½ teaspoon
- Tomatoes - 2 pieces
- Pistachios - 3 tablespoons
- Raisins - 2 tablespoons
- Cilantro - 2 tablespoons
Step by Step guide
Step 1
Cut the eggplant into small cubes and place in a colander. Sprinkle with salt and let sit for 1 hour. Rinse and dry. Heat 2 tablespoons of oil in a large skillet, add the eggplant, and cook over medium heat for 8-10 minutes. Transfer to a paper towel.
Step 2
Heat the remaining oil, reserving 2 tablespoons, add finely chopped onion and sauté for 4-5 minutes until soft. Add half of the cinnamon, cumin, and ground coriander. Add the rice, mix well, and add the broth and salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes.
Step 3
Place the meat in a bowl, add the spices and the remaining cumin, cinnamon, and ground coriander. Season with salt and mix well. Shape into very small balls, about the size of a macadamia nut. Heat the remaining oil in the skillet and fry the meatballs over medium heat for 5 minutes on each side. Transfer to a paper towel.
Step 4
In the skillet, add the sliced tomatoes and sauté for 3-5 minutes until golden brown. Transfer to a plate.
Step 5
Add the eggplant, fried pistachios, raisins, and meatballs to the rice, and mix. Serve with tomatoes, garnished with fresh cilantro on top.
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