Persian Lamb Pilaff with Buckwheat
- 2 tbsps oil
- 1 onion, diced
- 2 sticks celery, sliced
- 1 clove garlic, pressed
- 2.5 cm (1in) piece ginger, finely sliced
- 1 lamb steak, approximately 200g (7oz) finely diced
- 1 heaped tsp ground coriander
- 1 heaped tsp ground cumin
- ½ tsp turmeric
- 6 cardamom pods, seeds crushed
- 375g (13oz) buckwheat
- ½ stock cube dissolved in 725ml (1¼ pints) boiling water
- 2 handfuls butternut squash, cubed
- 3 tbsps raisins
- 1 handful frozen peas
- Salt and pepper
- Toasted slivered almonds to garnish
This one-pot meal is so easy to make and is cooked in under 15 minutes. Just time to tidy everything away and you can sit down to a delicious meal knowing that there is very little washing up and the kitchen is straight. The pilaff will serve between 3-4 depending on whether you want hearty bowls full or you want to serve it along with a salad.
- Heat the oil in a flat bottomed paella-type pan and sweat the onion, celery, garlic and ginger for a few minutes. Add the lamb and continue to sweat until the vegetables start to soften.
- Add the spices and buckwheat and toss to combine with the vegetables.
- Add the stock, butternut squash and the raisins. Bring the pilaff to the boil, turn the heat to medium/low and cover with a tight fitting lid. Cook for 10 minutes, then toss in the frozen peas and cook for a further 2-3 minutes or until the buckwheat and vegetables are cooked.
- Season to taste with salt and pepper and sprinkle over the flaked almonds before serving.
Add a diced red pepper and cauliflower florets instead of the lamb. You could also add ½ -1 red chilli along with the garlic and ginger. Use a whole stock cube and add extra slivered almonds.