Persian rice with lamb
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 3 aubergines, cut into cubes
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cardamom pod
- olive oil
- 200g lean lamb shoulder, cubed
- 3 very ripe plum tomatoes, chopped
- 3 cloves garlic, roughly chopped
- 200g basmati rice
- 1 tbsp sultanas
- a good handful flat-leaf parsley, chopped
Method
- STEP 1
Put the aubergine in a steamer until just tender. Grind the whole spices together with 1 tsp salt.
Heat 3 tbsp olive oil in a wide, shallow pan with a lid, add the spices and cook for few minutes until you have an aromatic paste. - STEP 2
Add the lamb and colour all over with the spices then add the tomatoes and bring to the boil so they start to break down. Add enough water to just cover and simmer for 40 minutes over a low heat with a well-fitting lid.
Take the lid off and boil most of the liquid off, scoop out the lamb and put to one side covered with foil but leave all the juices in the pot to flavour the rice. - STEP 3
Return the pan to the heat, bring to the boil and add the chunks of aubergine and the chopped garlic. Stir everything around, then let the mixture sit for a few minutes over the heat until it colours. Add the rice.
- STEP 4
Stir until the rice is all coated with the spices, and has taken on a bit of colour. Stir again then add 500ml water, bring to the boil and put the lid on.
- STEP 5
Shake the pan and cook for 5 minutes, then turn the heat as low as possible and cook for 10 minutes, turn off the heat and don’t touch.
After 30 minutes lift the lid and stir in the lamb to heat through. Stir in the sultanas and chopped parsley and serve.
