Middle Eastern Lamb and Lentil Rice Pilaf

Method10 steps

1. 1

   Step 1: Have the onion diced, garlic minced, chard leaves shredded and lentils drained before cooking. Heat all the olive oil (2 tbsp) in a large lidded pot over medium-high heat.

   Uses 2 tbsp olive oil

2. 2

   Step 2: Add the diced onion (1) and minced garlic (2) to the oil from step 1. Sauté for about 2–3 minutes, until golden and translucent.

   Soften onion and garlic · 2 minUses hot olive oil in the pot · 1 onion, diced · 2 garlic cloves, minced

3. 3

   Step 3: Raise the heat to high and add all the ground lamb (400 g) to the onion and garlic from step 2. Break it up with a spatula and cook until browned and the lamb reaches at least 71°C (160°F).

   Uses sautéed onion and garlic in oil · 400 g ground lamb

4. 4

   Step 4: Add the ground coriander (2 tsp), cumin (2½ tsp), cinnamon (½ tsp), salt (1½ tsp), black pepper (½ tsp) and sugar (1 tsp) to the browned lamb mixture from step 3. Add the optional hot chilli powder (½ tsp) if desired. Cook, stirring, for about 30 seconds, until fragrant and evenly mixed.

   Toast the pilaf spices · 1 minUses browned ground lamb with onion and garlic · 2 tsp ground coriander · 2½ tsp ground cumin · ½ tsp ground cinnamon · ½ tsp hot chilli powder, optional · 1½ tsp salt · ½ tsp ground black pepper · 1 tsp sugar

5. 5

   Step 5: Add half the shredded chard, about 3 loosely packed cups, to the spiced lamb from step 4. Sauté for about 15 seconds, until it starts wilting. Reserve the other half for step 8.

   Wilt the first half of the chard · 1 minUses fragrant spiced lamb mixture · First half of the chard: 3 loosely packed cups

6. 6

   Step 6: Stir all the dry basmati rice (1 cup), measured water (1½ cups) and drained cooked lentils (1 can) into the pot from step 5. Bring to a simmer, cover and lower the heat to medium-low.

   Uses lamb and first half of the chard · 1 cup dry basmati rice · 1½ cups water for cooking the rice · 1 can cooked lentils, about 400 g net, drained

7. 7

   Step 7: Cook the covered pilaf from step 6 over medium-low heat for about 10–12 minutes, checking from 10 minutes, until the rice is tender and the water is absorbed.

   Check covered pilaf rice · 10 minUses covered rice, lamb, lentils and water in the pot

8. 8

   Step 8: Remove the cooked pilaf from step 7 from the heat. Quickly spread the remaining half of the chard, about 3 loosely packed cups, over the rice and replace the lid.

   Uses cooked rice, lamb and lentil pilaf · Reserved half of the chard: 3 loosely packed cups

9. 9

   Step 9: Let the covered pot from step 8 rest off the heat for 10 minutes. Remove the lid, stir the wilted chard through the rice and fluff gently.

   Rest the chard pilaf · 10 minUses covered pilaf with reserved chard on top

10. 10

    Step 10: Spoon the finished pilaf from step 9 into a serving dish. Add the optional ready fried shallots and parsley leaves, and serve with the three sliced tomatoes on the side. Divide into 4 normal or 5 smaller portions.

    Uses rested and fluffed chard, lamb and lentil pilaf · 3 tomatoes, thickly sliced, for serving · Ready fried Asian shallots, optional garnish · Fresh parsley leaves, optional garnish