Best 3 Lamb Lovers Pilaf Recipes

Indulge in a culinary journey to the heart of Middle Eastern cuisine with Lamb Lovers Pilaf, a delectable dish that tantalizes taste buds with its aromatic blend of spices and tender lamb. This savory rice dish, also known as Zereshk Polo Ba Morgh, is a symphony of flavors where basmati rice is cooked to perfection, complemented by succulent lamb pieces, tangy barberries, and the nutty crunch of pistachios. Alongside this main course, explore a delightful array of complementary recipes, including a refreshing cucumber yogurt sauce, a vibrant tomato-cucumber salad, and a tantalizing saffron ice cream for a sweet ending. Prepare to embark on a gastronomic adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB LOVER'S PILAF

Lamb Lover's Pilaf image

If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish.

Provided by KCFOXY

Categories Greek Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil, divided
1 ½ pounds boneless lamb stew meat cut into 1/2 inch strips
½ teaspoon Greek-style seasoning
1 onion, chopped
2 stalks celery, minced
1 cup dry bulgur wheat
1 ½ cups chicken broth
1 pinch ground cinnamon
1 pinch ground allspice
¼ cup raisins
¼ cup slivered almonds

Steps:

Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb strips with Greek seasoning and saute in oil until browned. Remove from skillet and set aside.
Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and celery until soft, then add bulgur wheat and continue cooking, stirring often, for an additional 5 minutes.
Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with raisins and almonds and serve.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 26.6 g, Cholesterol 53.6 mg, Fat 12.4 g, Fiber 5.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 89 mg, Sugar 5.7 g

SPICED LAMB PILAF

Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories Dinner, Main course

Time 50m

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

UZBEK PLOV (LAMB AND RICE PILAF)

Uzbek Plov (Lamb and Rice Pilaf) image

After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.

Provided by SarahandtheCity

Categories Meat and Poultry Recipes Lamb

Time 2h

Yield 8

Number Of Ingredients 12

Ingredients

2 cups basmati rice
4 heads garlic, whole
½ cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
½ cup fresh barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt

Steps:

Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g

Tips:

Select high-quality lamb: Opt for fresh, well-trimmed lamb with a good fat-to-meat ratio for a flavorful and succulent pilaf.
Use aromatic rice: Basmati or jasmine rice are excellent choices for pilaf due to their long grains and fluffy texture.
Sauté the rice: Before adding the broth, sauté the rice in butter or oil to enhance its flavor and prevent it from clumping.
Toast the spices: Toasting spices like cumin, coriander, and cardamom releases their oils and intensifies their aroma.
Simmer gently: Bring the pilaf to a boil, then reduce heat to low, cover, and simmer gently until the rice is tender and the liquid is absorbed.
Add nuts and dried fruits: Almonds, pistachios, raisins, and apricots are classic additions that add texture and sweetness to the pilaf.
Garnish elegantly: Before serving, garnish the pilaf with fresh herbs like cilantro or mint, slivered almonds, and crispy fried onions for a visually appealing presentation.

Conclusion:

Lamb lovers' pilaf is a delectable and versatile dish that combines the richness of lamb with the aromatic flavors of rice, spices, and nuts. Whether you're hosting a special occasion dinner or preparing a comforting weeknight meal, this pilaf will surely impress your taste buds. With its simple yet flavorful ingredients and easy-to-follow steps, this recipe is a must-try for both experienced and novice cooks alike. So gather your ingredients, fire up your stove, and embark on a culinary journey that will leave you and your loved ones craving for more!