Ottoman Pilaf    HT  MC  Middle Eastern  40mins

This Middle Eastern dish is ideal for using up leftover meat or poultry from a roast. Needless to say, you can also use fresh meat or chicken so long as you allow extra cooking time at Stage 3.

Serves 4    Hot Leftovers Meat Poultry Vegetables  Grains Dried Fruit  Spices  Herbs Nuts  Main Course  Gluten Wheat Free  Eggless

Ingredients
1 tbsp Vegetable Oil
25g/1oz Butter
1 Large Onion, chopped
2 Garlic Cloves, crushed
� teasp Ground Cumin
� teasp Ground Cinnamon
450g/1lb Cooked Beef, Lamb, Chicken or Turkey, shredded
1 tbsp Tomato Pur�e
250g/9oz Long-grain Rice
600ml/20fl.oz. Fresh Stock
4 Broccoli Florets, chopped
2 Bay Leaves
2tbsp Freshly Chopped Parsley
50g/2oz Raisins
50g/2oz Flaked Almonds
Salt and Pepper

Instructions

1. Heat the oil and butter in a large saucepan, add the onion and garlic, and saut� gently for about 5 minutes until softened.

2. Add the cumin and cinnamon and fry for a further 2-3 minutes.

3. Add the meat or poultry, tomato pur�e and rice to the saucepan and cook for 2-3 minutes, stirring to coat.

4. Add the stock, broccoli, bay leaves, parsley, raisins, almonds, salt and pepper, bring to the boil, cover and cook gently for 15-20 minutes, stirring from time to time, until the rice is tender and the stock has been absorbed.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 

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