| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 500 |
g |
Lean minced lamb or beef; (1lb) |
| 1 |
|
Cinnamon stick |
| 1/4 |
ts |
Ground allspice |
| 150 |
ml |
Hot water; (1/4 pint) |
| 1 |
tb |
Grated orange or lemon zest |
| 50 |
g |
Pine kernels; toasted (2oz) |
| 50 |
g |
Walnuts; roughly chopped |
|
|
; (2oz) |
|
|
Salt and freshly ground black pepper |
| 600 |
ml |
Chicken stock or water; (1 pint) |
|
|
A pinch of saffron soaked in hot water; (optional) |
|
|
; for 5 minutes |
| 1 |
|
250 gram lon grain rice; (8oz) |
|
|
Salt |
INSTRUCTIONS
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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