Persian Lamb Pilaff with Buckwheat

Persian Lamb Pilaff with Buckwheat

Serves 3-4


  • 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.


  1. 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.
  2. Add the spices and buckwheat and toss to combine with the vegetables.
  3. 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.
  4. Season to taste with salt and pepper and sprinkle over the flaked almonds before serving.

Vegetarian Version

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.