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Middle Eastern · Main
Spiced Lamb Pilaf with Almonds and Saffron
Strips of lamb browned with onion and almonds, gently spiced with allspice and then cooked with rice in stock. Saffron liquid poured over at the end perfumes and colours the grains.
- YieldServes 6
- Hands-on40 min
- Total1 h 21 min
- Difficulty
Ingredients
- 250 glamb, lean boneless, cut into thin 4 cm strips
- 1onion, halved and cut into slender wedges
- ½ tspsaffron threads
- 2 tbsphot water, to steep the saffron
- 60 gunsalted butter
- 30 gblanched almonds, slivered
- ½ tspground allspice
- 1 Llamb stock, or chicken stock, divided
- 1 tspsalt
- to tasteblack pepper, freshly ground
- 400 glong-grain white rice, washed and drained
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