Persian Beef Pilaf

Persian Beef Pilaf The recipe I used as the basis for this dish was from a soup cookery book.  Although it is cooked in a broth, by the end of the cooking process there wasn’t much liquid left and it was more like a wet pilaf.  Most importantly, it was really tasty and filling!

Servings:    7

Pro Points:    6

Simple Start:    Yes

Filling & Healthy:    0

Cooking time:    1hr 10min (+1hr soaking time)

Ingredients

  • 1.2l water
  • 2 beef stock cubes
  • 225g extra lean steak mince
  • 1 large onion, sliced
  • 75g yellow split peas (soaked for 1 hour in plenty of water)
  • 1tsp ground turmeric
  • 1tsp ground allspice
  • 1/2tsp ground cinnamon
  • 1/2tsp ground black pepper
  • 1tsp salt
  • 225g brown rice
  • 350g spinach, chopped
  • 25g dill, chopped
  • 75g spring onions, chopped
  • 150g 0% fat natural yogurt

For the garnish

  • 1/2 medium onion, finely sliced
  • 1tbsp chopped fresh mint
  • 1tsp healthy oil

 

Method

  1. Pour the water into a large saucepan, add the stock cubes and bring to the boil.
  2. Add the beef, onion, soaked yellow split peas, spice and salt. Cover and simmer gently for 30 minutes.
  3. Add the rice and simmer for a further 20 minutes, stirring occasionally.
  4. Add the spinach, dill and spring onions then simmer for a further 10 minutes.
  5. Meanwhile, make the garnish: fry the onion in the oil over a moderate heat until golden brown. Add the mint then cook for a further 5 minutes until crisp. Set aside.
  6. Stir the yogurt into the rice mixture and heat through.
  7. Serve with the garnish sprinkled on top.