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)


Nutritional Information:

Energy (kcal) 850  Fat 44g of which saturates 19g     Carbohydrates 65g of which sugars 19g     Protein 49g     Salt 2.43g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

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