An unusual combination of sweet rosewater-scented savoury minced lamb or beef and spiced pilaf-style rice makes these simple ingredients into something just a little bit exotic – and wonderfully delicious – in next to no time.
Prep: 25 mins
Cook: 30 mins
Serves 4 Serves 4
Excellent source of iron
350 grams Quality Mark lean beef or lamb mince
2¼ cups long-grain rice
1 tablespoon rosewater
½ teaspoon saffron threads
½ teaspoon sugar
4 cups chicken stock
2 teaspoons Baharat spice mix (recipe below)
¼ cup sultanas, raisins or diced dried dates
½ cup whole almonds or pistachio nuts, toasted
Sugar glazed pears
2 pears, cut into sixths
1-2 tablespoons sugar
Baharat Spice Mix:
¼ cup black peppercorns
2 tablespoons coriander seeds
2 tablespoons cassia bark
2 tablespoons whole cloves
1/3-½ cup cumin seeds
1 teaspoon cardamom seeds
2 whole nutmegs
¼ cup ground paprika
Preheat the oven to 190°C.
Soak the rice in plenty of water and set aside for 20 minutes. In a jug, stir together the rosewater, saffron and sugar and set aside.
Heat a dash of oil in a large frying pan and cook the onion for 10 minutes or until softened and lightly browned. Drain the rice well and add to the pan with the stock and the rosewater mix and stir well. Reduce the heat so that the stock just murmurs and cook, uncovered for 15 minutes or until the rice is tender and has absorbed all the stock.
Heat a dash of oil in a seperate pan and brown mince over a high heat, breaking it up with the back of a spoon. Stir in Baharat Spice mix sultanas, raisins or dates and cook for 1 minute further.
Toss the mince and almonds or pistachio nuts through the rice and serve with glazed pears and a little melted butter to drizzle over the top. Garnish with fresh rose petals if wished.
Pan-fry pears in a generous knob of butter, turning until golden on all sides. Sprinkle over sugar and turn over a low heat until tender and glazed.
Baharat Spice Mix
Grind together peppercorns, coriander seeds, cassia bark, cloves, cumin and cardamom seeds. Finely grate both nutmegs and add to the ground mix with the paprika.
This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard