Spiced Pilaf
A flavorful spiced pilaf featuring tender ground meat, dried apricots, and aromatic spices, perfect for a hearty Mediterranean-inspired meal that appeals to both meat lovers and rice enthusiasts.
Ingredients
- 3/4 cup chopped dried apricots ⓘ
- 1/4 cup chopped dates ⓘ
- 8 tablespoons olive oil ⓘ
- 1 large onion, chopped ⓘ
- 1 teaspoon allspice ⓘ
- 2 garlic cloves, chopped ⓘ
- 1 1/2 cups long grain rice ⓘ
- 2 1/2 cups beef stock or water ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 pound lean ground lamb or beef ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 egg, beaten ⓘ
- 1/2 cup pine nuts ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1/2 cup bread crumbs ⓘ
Instructions
- Soak the bread crumbs in 1/2 cup of water for 5 minutes. Squeeze dry and place in a bowl.
- Add the ground meat, tomato paste, ground cumin, and beaten egg to the bread crumbs.
- Mix everything thoroughly until well combined.
- Season the mixture with salt and pepper.
- With damp hands, roll the mixture into balls about the size of walnuts.
- In a large skillet, heat 8 tablespoons of olive oil over medium heat.
- Add chopped onions and cook until translucent.
- Stir in chopped garlic and cook for another minute.
- Add the ground meat balls and brown on all sides.
- Remove the meatballs and set aside.
- In the same skillet, add long grain rice and cook for a few minutes, stirring constantly.
- Pour in beef stock or water, and bring to a boil.
- Add allspice, salt, and pepper.
- Reduce heat, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
- Meanwhile, toast pine nuts in a dry skillet until golden.
- Add chopped dried apricots and chopped dates to the cooked rice.
- Gently fold in the cooked meatballs and toasted pine nuts.
- Sprinkle chopped parsley over the pilaf before serving.
Nutrition & Diet Analysis (per serving)
1251
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).