This Middle Eastern Lamb and Lentil Rice Pilaf is so aromatic that if you close your eyes you’ll be instantly transported to a spice market somewhere in the desert. With a surprising amount of greens “hidden” in the pilaf, this is a complete meal made in one pot with an “A” Grade nutrition rating. Just 10 minutes of active effort, a fabulous midweek meal to add to your rotation!
Wikipedia says “A Pilaf is a dish in which rice is cooked in a seasoned broth.” That’s exactly what this dish is. Lamb mince and spinach cooked with rice seasoned with Middle Eastern spices. Hence it’s name – Middle Eastern Lamb and Lentil Rice Pilaf. I’ve repeatedly professed my love for Middle Eastern food. It’s the spices that does it for me. I find the smell and flavour of Middle Eastern spices irresistible. If you have a stash of cumin, coriander, paprika, turmeric, cardamon and cinnamon, you’ll have the flavourings for the majority of Middle Eastern dishes.
You’ll be surprised at the quantity of greens “hidden” in this pilaf. There are 6 cups of silverbeet (chard) – packed cups! It looks like a huge mound when you chop it but it wilts significantly, as you can see in the photo above. I alternate between spinach and silverbeet in this recipe depending on price as they can vary quite a lot. You’ll need 1 1/2 to 2 bunches of spinach, or about 1/2 – 3/4 a bunch of silverbeet (leaves only).
Even with that much silverbeet, my Middle Eastern Lamb and Lentil Rice Pilaf itself only has a Nutrition Grade rating of “B” (I ran it through a Nutritional Analysis). The challenge I find with coming up with fresh ideas for one pot meals is making sure that they are a complete meal. To me, a complete meal is one with a Nutrition Grade rating of A. So if you serve this with a few juicy slices of tomato (just plain, no dressing), it brings it up to A. This pilaf is so aromatic that plain slices of tomato are the perfect accompaniment to bring a burst of freshness to this meal.
Food Geek Stuff: This is the section where I prattle on about logic for why I do things a certain way, what works and what doesn’t. It’s kind of sharing my lessons learned from all the attempts and failures making this over the years. Those that aren’t interested can skip right over it and get to the recipe!
a) Silverbeet (chard) – I made this one using silverbeet because that’s what I had. Silverbeet leaves are thicker than spinach so the steps are slightly different. My preference is to tear the green leaves off the white stems because the stems take longer to cook and you’ll end up with slightly crunchy bits in the pilaf. If you don’t mind that, then include the stem but I recommend slicing it finely. Silverbeet cooked with the rice tends to turn brown.
So to keep the colour of this dish more appealing, I only cook half the silverbeet with the rice, then I add the other half while the rice is resting – just spread it over the top of the rice and clamp the lid back on. The residual heat wilts the spinach while the rice is resting, then stir it through. Why only half? Because silverbeet has thicker leaves than spinach and when I tried “steaming” all of it using the residual heat, it did not wilt very much.
b) Spinach – spinach leaves are more delicate than silverbeet, so it is best added after the rice has cooked otherwise it wilts so much that it almost disappears and also turns a bit brownish. So when using spinach, I add all of it to the resting rice.
c) Water quantity – when making pilaf, you need to get the water quantity right because different meats and vegetables absorb and release different quantities of liquid. To cook plain rice, typically the ratio is 1 cup of rice to 1 1/2 cups of water. In this recipe, when you pour the water in with the rice, meat, lentils and silverbeet, it will probably look like there is not enough water. But the silverbeet and lentils cooked with the rice releases a bit of water, plus the silverbeet (or spinach) that is added to the resting rice releases a small amount of liquid as well which is absorbed. So the combination of these factors contribute to the liquid content to produce a perfectly al dente rice pilaf.
d) Adding more vegetables – if you want to add more vegetables, you need to take into account the effect of watery vegetables on the water to rice ratio. Too much liquid will result in overcooked rice which is sticky and gluggy. For example, peas and carrots will not release nor absorb (much) liquid so no adjustment is required. They can simply be added when you add the rice.
But zucchinis, eggplants and capsicums (bell peppers) have a high water content. So if you want to add vegetables with a high water content to this recipe, you need to sauté them separately, then set aside to add later when you are adding the rice. The reason you have to sauté them separately is because with the quantity of ingredients already in this recipe, adding more vegetables will crowd the pan and you’ll end up “stewing” everything instead of sautéing it. Who here likes stewed mince? Not me!
e) Other meats – this dish is just as fabulous made with beef mince (ground beef). Lamb is best because the flavour of lamb is quite strong which goes well with these aromatic spices. The strength of the spice flavour is the reason why I don’t think chicken mince is suitable because you just won’t taste any chicken at all!
f) Vegetarian – yes, this dish is great to make into a vegetarian dish. Substitute the lamb with more vegetables (follow d) above) or just omit altogether. Great vegetables to add are: grated or diced carrot, zucchini and eggplant.
OK, enough with the foodie geek stuff! Here’s the recipe. It serves 4 normal servings or 5 smaller servings. Love to hear if you try it and what you think! I always love getting feedback (constructive criticism is always welcome :)).
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Middle Eastern Lamb and Lentil Rice Pilaf
Ingredients
- 400 g / 13 oz mince/ground lamb
- 1 onion , diced (brown, white or yellow)
- 6 cups (loosely packed) spinach or silverbeet/chard, roughly shredded
- 2 garlic cloves , minced
- 2 tbsp olive oil
- 1 tin lentils , drained (400g/14oz) (Note 6)
- 1 cup rice , preferably basmati (see notes)
- 1 1/2 cups water (see notes)
Spice Mix
- 2 tsp coriander powder
- 2 1/2 tsp cumin powder
- 1/2 tsp cinnamon powder
- 1/2 tsp chilli powder , or cayenne pepper or other hot chilli powder (not American Chilli Powder) (optional)
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp sugar
To Serve
- 3 tomatoes , sliced thickly
- Fried Asian Shallots (Scallions) (optional - see notes)
- Parsley leaves (optional)
Instructions
- Heat oil in a large pot over medium high heat.
- Add garlic and onion. Sauté for 2 to 3 minutes until golden and translucent.
- Turn up heat to high and add lamb. Use spatula to break mince up and cook until browned.
- Add Spice Mix and cook for 30 seconds until spices are fragrant and mixed through the mince.
- If using silverbeet/chard, add half the silverbeet into the pan and sauté for 15 seconds until starting to wilt. (If using spinach, do not add any at this stage).
- Add rice, water and lentils and stir. Bring to simmer, then put lid on and turn down heat to medium low.
- Cook for 10 to 12 minutes until water is absorbed.
- Remove pot from heat, take lid off and quickly spread the remaining silverbeet or all the spinach on top of the rice, then put the lid back on.
- Rest rice for 10 minutes. Remove lid, stir through silverbeet/spinach and fluff up the rice.
- Spoon rice into serving dish, top with Fried Asian Shallots and parsley if desired. Serve the sliced tomatoes on the side.
Recipe Notes:
Nutrition Information:
Nagi – we love all of your recipes! I have two questions about this one: I will be using lentils from my pantry – should I use green, brown, or red? Also, could you tell me how much dried lentils to use?
Hi Ruth, I typically use brown, you’ll need about 125g of dried to equal one can. – N x
Best dish everrr! I never liked cooking until I found your blog. Now I’m obsessed haha. I added 1 beef stock cube when I added the water for flavour, and I used brown basmati rice so it took 40 minutes as you said. Thank you again!
That’s wonderful Perna!
Made this for the family tonight and it was a hit. It’s easy to follow and super delicious. Thanks Nagi. Your recipe never fails to impress.
OMG. Great flavours, quick and easy to make. A new favourite in our house!
Hi Nagi, I made this recipe tonight and it was so delicious. My side dish was roasted eggplant, zucchini and peppers. And I had sliced tomatoes on the side too, as you suggested. The tomatoes did finish the dish perfectly. I also made a tzatziki sauce with it. Yum. You are my number one source for recipes. Any time I have an ingredient I want to use I start with your site. I often send recipes to friends too. Thanks for your awesome tastebuds 🙂
Hi Nagi!
Made this tonight with chicken mince..I didn’t care if it lost the flavour,Ijust wanted the extra protein and was all I had 😋
It was DELISH!
At the end I added dried cranberries, smoked almonds and feta.. Which I think is in another of your rice dishes?? Anyhoo, it all worked and tasted so darn good.. Oh, and a squeeze of lemon when eating. Will def make again, but might try lamb or beef!
Thanks!! You’re so awesome!!😁
I love hearing that Jax, thank you so much for letting me know you enjoyed it! N x
Oh…. and MINT! 😉 Legendary
YES!!!!!
Hi Nagi
I’ve made this before and it’s delicious, even for my 1 & 3 year old! I loved it, along with all your other recipes (recently did chicken and potatoes with honey mustard and bacon – we gobbled it up!). I am going to use brown basmati rice for the first time and it has no directions on the bag – I read through the comments above – so follow same quantities for water but instead of 10-12 minutes leave it to cook 40 minutes? Just want to check before I start. Thanks again for all your recipes, you are my first resource for recipes now! Kathy
Hi Kathy, thanks so much for your lovely message, I’m so glad you’re enjoying my recipes! Yes, brown rice takes 40 minutes, I use the same water/rice ratios but if you like your rice very soft and a bit sticky (which I do not, especially for pilafs), just add an extra 1/2 cup of water. 🙂
Oh my goodness. Why have I not made this before?!? I’ve made a lot of Middle Eastern pilafs in my time, but none of them have had the flavour/texture combo of this one. Absolutely bang on spices, cooked perfectly and froze like a dream for quick dinners. We had some Greek yoghurt with it as well as the tomato slices…and your use of fried shallots was inspired! This is a total winner and will definitely be made again, it was such a delicious and satisfying meal. Thanks as always Nagi for sharing your recipes!
Oh wow! I’m so pleased to hear that Beck! Thanks for letting me know – N x
hi Nagi
you mention adding paprika in your text, but it isn’t listed in the ingredients afterwards. Did you mean paprika as in chilli/cayenne pepper?
I made this the other night and it was delicious… it got a little mushy so next time i’ll refrain from stirring so much, but the flavour was great. I was already asked to forward the recipe.
p.s. i’ve made so many of your recipes and they’ve all been so good, i almost don’t use any other food blog or cookbook anymore! you’re always my first go-to. thanks!
Hi Mira! Just had a read over, I mention it generally as part of my stable of spices I use commonly in Middle Eastern dishes, but no, it’s not in the recipe 🙂 I’m glad you enjoyed it! And yes, if you just leave the rice to cook without stirring, it will be less mushy 🙂 Stirring activates the starch. N x
Hi nagi! Happy new year! Quick question- is chili powder like the Mexican chili or cayenne for heat? And you mentioned lentils in a tin- are these already cooked? I plan on using dry lentils so I should probably cook them first, yes? Luv your site! I make your recipes and flatbread ALL the time! Hugs from California, judy
Hi Judy! Happy New Year! Yes it is pure ground chilli or cayenne pepper for heat 🙂 I added a note to that effect. So not American Chilli Powder which isn’t that spicy at all as it has other flavourings in it. And yes the lentils in a tin are already cooked so yes if you use dry lentils, please cook them first. Added a note! 🙂 N x
wow! i don’t think anyone has responded to my questions before in the blog world so thank you! i am making your dish tomorrow. my son and hubby will now sit at the table , look at the plate of food, and ask, “nagi?” and when i say yes, there are high 5’s all around and yays! i know- we are lame… 🙂
Not lame! You MADE MY DAY! 🙂 N xx
YES YES YES!
Just started cooking nice food for myself and this site rocks!!!
THANK YOU JONNY!!!! Have you tried any recipes yet? Love to know if you do!!
I tired this middle eastern lamb dish last night and it was a hit! I will be using more of your recipes they are so nice! Thank you!
I tired this middle eastern lamb dish last night and i was a hit! I will be using more of your recipes they are so nice! Thank you!
Thanks Jonny! I’m so glad you enjoyed this – an oldie but a goodie! 🙂
I absolutely love your site. Fantastic recipes and pics. Will try your Brazillian Fish Stew later tonight. Fingers crossed! I was wondering what you mean when you say tinned lentils? Is it a particular type?
Hi Nagi. I’ve never commented on a blog before but I owe you a big thank you. Tonight I cooked this dish and it was fantastic. I think I have cooked 10 of your recipes and they have all been fantastic. My mum came over for dinner and I cooked the butter chicken, she said it was restaurant quality. So thank You!! Thank you for posting delicious, easy recipes. Thank you for giving me the confidence to start cooking again and thank you for sharing your passion and passing on your love of cooking to me and everyone else on your site.
I Sharon! I just mean lentils that come in a can!
The fish stew was a hit…added some chilli for a kick and a little garam masala as I finished it off. Thanx for a lovely recipe.
Lentils…I guess I’ll look harder at Woolies!
Woo hoo! So glad you loved it Sharon!! N x
What have I done wrong? I’ve ended up with a stodgey mess ?
Oh no!! Did you drain the lentils?? With 1 cup rice and 1 1/2 water, as long as you drain the lentils it definitely should not end up a stodgy mess 🙁
Cant wait to make this! Bought all the ingredients yesterday……yum!
Ooh! Can’t wait to hear what you think!!
This recipe is divine. I made it for my husband and he loved it. A great filler for teenagers too! Absolute Yum 🙂
Thanks Marnie! So glad you liked it. The flavour is fab, isn’t it?? And one pot! I love one pot meals. 🙂 Thanks for coming back to share your thoughts! 🙂
Very tasty. My brown basmati rice took 45 min, so I may precook it in my rice cooker next time. I agree this recipe would be a great vegetarian dish….but I love lamb.
Thanks Pauline! Oh wow, I had no idea that brown basmati rice would take so much longer! Thanks for the tip, filing that away to remember 🙂
I plan to use brown basmati too. Should I precook it then mix it into the mince kind of like making fried rice? Or will that be not as flavoursome? I’m worried about the water quantity.
Hi Liz! I just checked and brown basmati rice does take much longer to cook 🙂 Same liquid to rice ratio then simmer on low for 40 minutes. Hope that helps! PS You shouldn’t run out of water because it absorbs liquid much slower.
Hey Nagi, this looks very tasty, I make this dish every now and then, it’s a favorite, I some times skip adding the beef, but it always tasted good 🙂
I agree, a vegetarian version is just as delicious!!
Nagi, You’ve done it again! I just bought some ground lamb for a BBQ this weekend so will have to go out and get some more. This looks SO good and you know how this Galley Kat loves one pot meals
One pot meals are pretty much a given for cooking on water, no??! Hope you like it! I’m giving your dip recipe a go this weekend. I had to wait until I had friends over cause otherwise I would probably eat the whole lot myself!! 🙂