Pilaf with lamb and pistachios
6 servings
90 minutes
Lamb and pistachio pilaf is a refined dish that combines the rich flavors of the Mediterranean. It features tender lamb meatballs, aromatic spices, and rice that absorbs the rich juices of the ingredients. Crispy eggplants, sweet pistachios, and the tartness of raisins give the dish a unique texture and depth of flavor. Greek cuisine is renowned for its use of fresh ingredients and harmony of spices, making this pilaf special. Historically, it may have emerged as an interpretation of Eastern dishes adapted to Greek taste preferences. This pilaf is perfect for cozy family dinners or festive gatherings, served with fragrant herbs and sautéed tomatoes that enhance its flavor. Each spoonful is a journey through Greece filled with warmth and traditions.
1
Cut the eggplant into 1 cm cubes and place in a colander, sprinkle with salt and leave for 1 hour. Rinse and dry. Heat 2 tablespoons of olive oil in a large, deep skillet and sauté the eggplant for 8-10 minutes. Then place on paper towels.
- Eggplant: 1 piece
- Olive oil: 150 ml
2
Heat the remaining oil, finely chop 1 large onion, and sauté for 4-5 minutes until the onion is soft. Add half of the cinnamon, cumin, and ground coriander. Add the rice and sauté until it forms a crust, then pour in the broth, season with salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes.
- Olive oil: 150 ml
- Onion: 1 piece
- Ground cinnamon: 1 teaspoon
- Caraway: 2 teaspoons
- Ground coriander: 1 teaspoon
- Long-grain rice: 300 g
- Chicken broth: 500 ml
- Salt: to taste
3
In a bowl, mix the lamb mince with cloves, remaining cumin, cinnamon, and coriander. Season with salt and mix. Roll into meatballs the size of a walnut. Heat olive oil in a pan in batches and fry them for five minutes. Place on paper towels.
- Ground lamb: 0.5 kg
- Cloves: 0.5 teaspoon
- Caraway: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground coriander: 1 teaspoon
- Salt: to taste
- Olive oil: 150 ml
4
Place sliced tomatoes in a pan and fry for 3-5 minutes until golden. Remove from the pan. Mix meatballs, eggplant, pistachios, and raisins with rice. Serve the pilaf with fried tomatoes and finely chopped fresh coriander.
- Tomatoes: 2 pieces
- Long-grain rice: 300 g
- Eggplant: 1 piece
- Roasted pistachios: 3 tablespoons
- Zante currants: 2 tablespoons
- Cilantro (coriander leaves): 2 tablespoons