Lamb Mince & Lentil Pilaf
For 2 (For 4)
Onion: 1 (2)
Aubergine: 1 (2)
Courgette: 1 (2)
Flat Leaf Parsley: 1 bunch (2 bunches)
Fresh Mint: 1 bunch (2 bunches)
Pomegranate: 1 (1)
Lamb Mince: 300g (600g)
Sumac: 1 pod (2 pods)
Natural Yoghurt : 1 pot (2 pots)
Hariyali Paste: 1 pod (2 pods)
Garlic Puree: 1 sachet (2 sachets)
Sunset Spice Blend Mix: 1 pod (2 pods)
Chicken Stock Pot: 1 (2)
Basmati Rice: 150g (300g)
Puy Lentils: 1/2 can (1 can)
Energy (kcal) 850 Fat 44g of which saturates 19g Carbohydrates 65g of which sugars 19g Protein 49g Salt 2.43g
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Pilaf is a dish so ancient, its origins probably predate the beginning of recorded history. Wherever it was first made, what we do know is that for many people across Asia all the way to the Mediterranean sea, there is no cooking technique more deeply rooted than the simmering of rice in a flavourful broth, timed perfectly so that each grain is fluffy and separate, with its own distinct bite. Our pilaf is a showcase of hearty ingredients that are popular across the Middle East and the Levant, but especially celebrates the lip-smacking tartness of fruity pomegranate seeds, tangy sumac and refreshing mint yoghurt.
Preparation time:For 2 - 45 minsFor 4 - 45 mins
Cooking time:For 2 - 55 minsFor 4 - 70 mins
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