Herb salad with pomegranate & pistachios
A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes
Spiced lamb pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp vegetable oil
- 1 large onionfinely chopped
- 3 garlic clovesfinely chopped
- 4 cloves
- 8 cardamom podscrushed
- 2 tsp turmeric
- 1 large cinnamon stick
- 2 lamb stock cubes
- 450g basmati rice
- 500g lambleftovers, shredded
- 100g raisins
- 5 spring onionsfinely sliced
- 3 tomatoesdeseeded and roughly chopped
- small bunch parsleyroughly chopped, plus a few leaves picked, to serve
- small bunch corianderroughly chopped, plus a few leaves picked, to serve
- 50g flaked almondstoasted
- 200ml natural yogurtto serve
Nutrition: per serving
- kcal992
- fat39g
- saturates13g
- carbs110g
- sugars23g
- fibre4g
- protein48g
- salt1.8g
Method
step 1
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.
step 2
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.
step 3
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.
