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This leftover roast lamb pilaf is a great way to use up leftovers and you could easily substitute the lamb for any other cooked meat!
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Leftover Roast Lamb Pilaf with Pine Nuts

This leftover roast lamb pilaf is a great way to use up leftovers and you could easily substitute the lamb for any other cooked meat!
Course Main Course
Cuisine Turkish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 703kcal

Ingredients

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic finely chopped
  • 1 Cinnamon Stick broken in half
  • 30 g Pine Nuts
  • 1 tablespoon Cumin
  • 1 teaspoon Aleppo Pepper
  • 300 g Rice
  • 750 ml Water
  • 400-500 g Cooked Lamb cut into chunks
  • A pinch of Saffron Threads steeped in 50ml of warm water
  • 2 Carrots peeled and chopped into battons
  • Fresh Coriander/Cilantro to serve
  • Greek Yoghurt to serve

Instructions

  • Place the oil and onion in a large saucepan then place over a low heat and allow the onions to slowly sweat for 5 minutes. Then add the garlic and pine nuts plus a good sprinkling of salt and pepper. After another 5 minutes add the cinnamon, cumin and aleppo pepper. Cook until fragrant.
  • Tip in the uncooked rice and stir to combine with all the spices. Raise the heat to medium then add the water and saffron. Bring to a boil and simmer for 15 minutes, adding the carrots and lamb 10 minutes before the end of cooking. Serve with coriander (cilantro), yoghurt and an extra sprinkling of aleppo pepper.

Notes

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Nutrition

Calories: 703kcal | Carbohydrates: 68g | Protein: 23g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 105mg | Potassium: 527mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5265IU | Vitamin C: 4.3mg | Calcium: 84mg | Iron: 3.9mg