4 oz (100 g) burghul (bulgar) wheat
1 tbsp (15 ml) olive oil
1 lb (450 g) lean boneless lamb, leg or fillet, trimmed and cut into bite-sized cubes
1 onion, skinned and finely chopped
1 garlic clove, skinned and crushed
2 tsp (10 ml) tomato puree (paste)
1 tsp (5 ml) ground cinnamon
2.5 ml (1/2 tsp) powdered saffron or turmeric
salt and pepper, to taste
175 fl (6 oz) brown rice
3/8 cup (75 g) 3 oz ready-to-eat dried apricots, rinsed and roughly chopped
2 oz (50 g) seedless raisins, rinsed
1/4 cup (25 g) 1 oz pine nuts or blanched almonds, toasted
fresh coriander leaves, to garnish
1 tbsp (15 ml) olive oil
1 lb (450 g) lean boneless lamb, leg or fillet, trimmed and cut into bite-sized cubes
1 onion, skinned and finely chopped
1 garlic clove, skinned and crushed
2 tsp (10 ml) tomato puree (paste)
1 tsp (5 ml) ground cinnamon
2.5 ml (1/2 tsp) powdered saffron or turmeric
salt and pepper, to taste
175 fl (6 oz) brown rice
3/8 cup (75 g) 3 oz ready-to-eat dried apricots, rinsed and roughly chopped
2 oz (50 g) seedless raisins, rinsed
1/4 cup (25 g) 1 oz pine nuts or blanched almonds, toasted
fresh coriander leaves, to garnish
method
1. Put the burghul in a large bowl, pour over enough warm water to cover, then leave to soak.
2. Meanwhile, heat the oil in a heavy flameproof casserole or saucepan, add the cubes of lamb and cook over high heat until browned on all sides.
3. Remove with a slotted spoon and drain on absorbent kitchen paper.
4. Lower the heat, add the onion to the pan and cook gently, stirring frequently, until soft and lightly coloured.
5. Add the garlic, tomato puree, cinnamon, saffron or turmeric and seasoning.
6. Cook for a further 2-3 minutes, stirring, until the mixture gives off a spicy aroma.
7. Pour in 600 ml (1 pint) water and bring to the boil, stirring.
8. Lower the heat, return the lamb to the pan, cover and simmer for 30 minutes.
9. Add the rice to the pan, stir once, then cover again and simmer for a further 20 minutes.
10. Stir in the apricots, raisins' and 300 ml (1/2 pint) boiling water.
11. Cover, and simmer for a further 20 minutes or until the rice is tender and has absorbed most of the liquid.
12. Drain the burghul, and wring out in a clean cloth to extract as much moisture as possible. Fold gently into the pilaff and heat through.
13. Turn the pilaff into a warmed serving dish. Garnish with the pine nuts or almonds and coriander leaves and serve hot.
2. Meanwhile, heat the oil in a heavy flameproof casserole or saucepan, add the cubes of lamb and cook over high heat until browned on all sides.
3. Remove with a slotted spoon and drain on absorbent kitchen paper.
4. Lower the heat, add the onion to the pan and cook gently, stirring frequently, until soft and lightly coloured.
5. Add the garlic, tomato puree, cinnamon, saffron or turmeric and seasoning.
6. Cook for a further 2-3 minutes, stirring, until the mixture gives off a spicy aroma.
7. Pour in 600 ml (1 pint) water and bring to the boil, stirring.
8. Lower the heat, return the lamb to the pan, cover and simmer for 30 minutes.
9. Add the rice to the pan, stir once, then cover again and simmer for a further 20 minutes.
10. Stir in the apricots, raisins' and 300 ml (1/2 pint) boiling water.
11. Cover, and simmer for a further 20 minutes or until the rice is tender and has absorbed most of the liquid.
12. Drain the burghul, and wring out in a clean cloth to extract as much moisture as possible. Fold gently into the pilaff and heat through.
13. Turn the pilaff into a warmed serving dish. Garnish with the pine nuts or almonds and coriander leaves and serve hot.
serving amount
serves 4
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