Middle Eastern Lamb Pilaf: A Fragrant and Hearty One-Pot Dish
Delight in the rich, aromatic flavours of Middle Eastern cuisine with this Lamb Pilaf, a satisfying and flavour-packed one-pot meal. Tender lamb pieces are cooked with fragrant spices, fluffy rice, and sweet dried fruits, creating a delicious balance of savoury and subtle sweetness. Made easily with your Instant Pot, this dish brings the warmth and depth of Middle Eastern flavours to your kitchen, perfect for family dinners or special occasions.
The pilaf begins with tender lamb, infused with spices like cumin, cinnamon, and coriander, which meld beautifully as they cook. Add in basmati rice, which absorbs the aromatic flavours and becomes perfectly fluffy, along with dried apricots or raisins for a hint of sweetness. The Instant Pot’s efficient cooking method ensures the lamb stays juicy and tender, while the rice and spices blend seamlessly to create a mouth-watering, fragrant meal.
Serve this Middle Eastern Lamb Pilaf topped with fresh herbs, like parsley or coriander, and a sprinkle of toasted nuts for added crunch and flavour. Accompanied by a side of yoghurt or a fresh salad, this dish is a complete and satisfying meal, bringing the authentic taste of the Middle East to your table in a convenient and delicious way.
Servings:
4 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 300 g basmati rice
- Oil
- 1 onion
- 500 g lamb mince
- 6 garlic cloves
- 1 tsp cumin
- 2 cardamom pods
- 1 cinnamon stick
- 400 ml vegetable stock
- 100 g dried apricots
- 70 g honey roasted cashews
- Salt and pepper
Herb dressing
- 1 ½ garlic cloves
- 15 g fresh coriander
- ¼ tsp ground cardamom
- ⅓ tsp ground cumin
- 75 ml extra virgin olive oil
Instructions
- Start our Lamb Pilaf meal by soaking the washed rice for 15 minutes while you prep and cook the vegetables and lamb.
- Select Saute, and add some oil to the inner pot. When hot, add the diced onion and saute until soft.
- Add the lamb mince and cook until browned. The add the garlic, spices and drained soaked rice, and saute for 2 more minutes.
- Add a generous pinch of salt to the inner pot along with the stock, this should cover the rice mixture.
- Cancel the Saute function and secure the lid with the pressure cooking cover in place.
- Select Pressure Cook and set the time to 3 minutes and choose natural pressure release.
- While the lamb and rice cooks, combine all the herb dressing ingredients then season with salt and pepper and set aside.
- After 18minutes of natural release, quick release the remaining pressure then open the lid.
- Stir the lamb pilaf, season to taste and add the diced dried apricots and herb dressing. Top with the honey roasted cashews and serve.