Persian Lentil Pilaf with Minced Lamb

Video by Village People


  • Onion
  • Rice
  • Minced Meat
  • Saffron
  • Water
  • Salt
  • Pepper
  • Turmeric
  • Olive Oil
  • Lamb and Lentil Rice Pilaf

Author: Nagi | RecipeTin Eats


  • Heat oil in a large pot over medium high heat.
  • Add garlic and onion. Sauté for 2 to 3 minutes until golden and translucent.
  • Turn up heat to high and add lamb. Use spatula to break mince up and cook until browned.
  • Add Spice Mix and cook for 30 seconds until spices are fragrant and mixed through the mince.
  • If using silverbeet/chard, add half the silverbeet into the pan and sauté for 15 seconds until starting to wilt. (If using spinach, do not add any at this stage).
  • Add rice, water and lentils and stir. Bring to simmer, then put lid on and turn down heat to medium low.
  • Cook for 10 to 12 minutes until water is absorbed.
  • Remove pot from heat, take lid off and quickly spread the remaining silverbeet or all the spinach on top of the rice, then put the lid back on.
  • Rest rice for 10 minutes. Remove lid, stir through silverbeet/spinach and fluff up the rice.
  • Spoon rice into serving dish, top with Fried Asian Shallots and parsley if desired. Serve the sliced tomatoes on the side.

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