Exotic pilav

4 servings

Ingredients

QuantityIngredient
3tablespoonsVegetable oil
500gramsLean minced lamb or beef; (1lb)
1Cinnamon stick
¼teaspoonGround allspice
150millilitresHot water; (1/4 pint)
1tablespoonGrated orange or lemon zest
50gramsPine kernels; toasted (2oz)
50gramsWalnuts; roughly chopped
; (2oz)
Salt and freshly ground black pepper
600millilitresChicken stock or water; (1 pint)
A pinch of saffron soaked in hot water; (optional)
; for 5 minutes
1250 gram lon grain rice; (8oz)
Salt

Directions

GENERAL

FOR THE PILAV

Heat the vegetable oil and saut‚ the meat and spices, breaking up any lumps. Add seasoning and the water, cover and cook for 30 minutes.

Add the orange or lemon zest, pine kernels and walnuts and a little water if needed, stir and cook for 5 more minutes. Remove the cinnamon stick.

In the meantime, bring the stock or water to the boil for the pilau, add the saffron if using, and the rice and salt. Stir, cover tightly and cook as gently as possible, for 12-15 minutes, until all the liquid has been absorbed and the rice is tender. Serve the meat piled on top of the rice.

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