- LK Bonabi
Carrot and Minced Lamb Pilaf
Updated: Jan 11
This is a very rich rice dish eaten on its own with either a side salad or a yogurt dip.
The flavours of the carrot blend well with the minced meat, neither one over powering the other, blended well with the adviyeh (rice spice).
The final garnish is of almonds and pistachios with either fried sultanas or barberries and a sprinkling of crushed rose petals. I love barberries so I've replaced the sultana garnish with barberries. The constant throughout is the subtle saffron taste that gracefully comes through.
A feast in itself, a very royal dish that never fails to please the eye nor the palate.
You can watch my YouTube videos and see how I make the Carrot Pilaf and subscribe to my channel L K Bonabi to see more videos as I post them. Please note the YouTube video for carrot pilaf does not add the minced meat.
Ingredients
250g minced lamb
1 onion (medium size)
1/3 cup oil (for frying the onions)
4 medium carrots
1tsp turmeric
1tsp salt
1/4 tsp pepper
1tsp cinnamon
1/4 tsp cardamom
1/4 tsp saffron
1/4 tsp nutmeg (ground)
For the rice
2 cups rice
1tbsp oil
2tsp salt
1/4 tsp saffron diluted
1tsp rosewater
1/4 cup oil (for the base of the rice)
Rice spice (Adviyeh berenj)
1/4 tsp cinnamon
pinch of nutmeg
1/4 tsp cardamom
pinch of ground black pepper
crushed rose petals
For the garnish
150g sultanas or barberries
1 medium orange
1/4 cup oil
1/4 tsp diluted saffron
1tbsp granulated sugar (for the barberries)
1/4 cup pistachio and almond slivers for decoration
1/4 tsp crushed try rose petals
Method
Step 1
Finley chop one onion and fry until golden brown
Add the turmeric and fry for 30 seconds
Add the minced lamb and continue frying on medium heat until all the meat has turned brown
Add the salt, pepper, saffron, cinnamon and give it a good stir
Cover the top of your pot and allow the meat to cook over a low heat for 15 minutes
Step 2
Grate the carrots using a medium grater, not too fine
Add the grated carrots to the minced meat (save 2tbsp for the garnish)
Give it a good stir and cover the top again
Allow to remain on a low heat for 10 minutes
Remove from the heat and set aside
Step 3
Peel the rind of 1 orange
Cut into long slim slivers
Place in a small saucepan
Add 1 cup of water and boil for 10 minutes, this will remove the bitterness from the orange rind
Drain the water
Set aside
Step 4 (If you are using barberries)
If you are using barberries, wash them (see note)
Pour oil into the frying pan over medium to low heat
Add the barberries, sugar
Add 1tbsp of the diluted saffron
Lightly fry the barberries until the sugar has melted, do not over fry otherwise the sugar will burn
Add the orange slivers and 2 tbsp of the grated carrot and mix
Set aside
Go to Step 6
Note: If you are using barberries you will need to wash them thoroughly several times to remove the grit.
Step 5 (If you are using sultanas)
If you are using sultanas you can soak them in 1tblsp of fresh orange juice for 15 / 30 mins
Pour oil into the frying pan and place over medium to low heat
Add the sultanas
Add 1 tbsp of the diluted saffron
Lightly fry for 10 minutes
Add the orange slivers and 2 tbsp of the grated carrot and mix
Set aside
Go to Step 6
Step 6
In a medium to large pot add 5 cups of cold water or enough to be able to boil the rice in
Add the rice and oil
Par boil the rice for 15 minutes or until the rice is only slightly firm but can easily break in two
Drain and set aside
Dilute the saffron in 1/2 cup of boiling water and set aside
Step 7
Making the adviyeh (rice spice)
Mix the cinnamon, nutmeg, cardamom, black pepper and crushed rose petals together
Set aside
Step 8
Add 1/4 cup oil to a medium to large pot
Place on low heat
Take 1 cup of the par boiled rice and add to a bowl
Add 3tbsp of the diluted saffron and the rosewater to the rice in the bowl
Gently mix so not to break the rice
Add to the pot and spread neatly over the oil
Sprinkle some of the adviyeh (Step 7) over this first layer
Add a layer of the meat and carrots
Continue doing this until your final layer is rice on top
Sprinkle the rest of the diluted saffron on top of the rice
Cover the top and allow to gently steam for 30 to 45 minutes
Step 9
Remove the rice from the heat and set aside
Get a large dish ready to either place the rice in or for flipping the rice over to present the Tahdig (crispy base)
Once the rice is in the dish decorate with either the sultana or barberry garnish
Sprinkle the pistachios, almonds and crushed rose petals over the rice and the garnish
Happy eating. Noosh-e-Jaan :)