Lamb & burghul pilaff with apricots, preserved lemon & pistachios

Lamb & burghul pilaff with apricots, preserved lemon & pistachios

From
Grains
Serves
4
Prep
20 mins
Cooking time
30 mins
Photographer
Deidre Rooney

This recipe is good for using up left-over roast lamb – just cut it into chunks. It also works particularly well with chicken.

From the grocer

Ingredients

Quantity Ingredient
2 tablespoons olive oil, plus extra for frying
1/2 teaspoon ground allspice
175g burghul
350ml chicken or lamb stock
salt and freshly ground black pepper
50g dried apricots, chopped
35g unsalted pistachio nuts, shelled
1 preserved lemon, rinded, shredded

From the greengrocer

Quantity Ingredient
1 onion, roughly chopped
1 red chilli, halved, seeded and thinly sliced
2 garlic cloves, crushed
2 tablespoons chopped flat-leaf parsley or mint, or a mixture of both

From the butcher

Quantity Ingredient
500g lamb fillet, cut into chunks

Method

  1. Heat the olive oil in a sauté pan over a medium heat and cook the lamb until it has a good colour all over and is cooked but still rare. Lift out with a slotted spoon and set aside.
  2. In the same pan, cook the onion until soft and golden – you might need to add a little more oil. Stir in the chilli, allspice and garlic and sauté for 1 minute.
  3. Add the burghul and stir briefly to coat.
  4. Add the stock, salt and pepper, and apricots. Bring to the boil and immediately reduce the heat to low. Cover and cook for 15 minutes, or until the liquid has been absorbed and the burghul is tender.
  5. Season and gently fork through the cooked lamb. Cover the pan, remove from the heat and leave to stand for a further 15 minutes to let the burghul fluff up.
  6. Gently fork through the pistachio nuts, herbs and preserved lemon rind. Plain Greek-style yoghurt is good on the side.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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