Persian-Style Beef Pilaf

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 150g green beans
• 1pcs vegetable stock cubes
• 300g lean beef mince
• 5g ground turmeric
• 5g cumin and coriander spice blend
• 150g basmati rice
• 20g slivered almonds
• 150g peas
• 1pcs tomato
• 1bunch parsley
• 500ml (2 cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Start prep
   Finely chop the onion. Crush or finely chop the garlic. Trim the beans, then halve on an angle. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Cook onion and garlic
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and garlic, stirring regularly, for 5 mins or until softened. Bring a medium saucepan of salted water to the boil for the vegetables.
3. Step 3 — Add beef mince and spices
   Add the beef mince, 1 tsp turmeric* and 2 tsp cumin and coriander spice blend* to the onion mixture and season with salt and pepper. Increase the heat to high and cook the mince, breaking up the lumps with a spoon, for 5 mins or until browned. Add the rice and stir to coat the grains.
4. Step 4 — Add stock
   Stir the stock into the mince mixture and bring to the boil. Cover, reduce the heat to low, then cook for 12 mins or until the rice is tender and the liquid is absorbed. Remove the pan from the heat and stand, covered, for at least 5 mins.
5. Step 5 — Finish prep
   Meanwhile, put the almonds in a cold small frypan over medium heat. Toast the almonds, tossing, for 4-5 mins until golden. Cook the beans and peas in the pan of boiling water for 2 mins or until tender. Drain. Finely chop the tomato. Coarsely chop the parsley leaves, discarding the stems.
6. Step 6 — Get ready to serve
   Add the beans, peas and half the parsley to the pilaf and stir to combine. Taste, then season with salt and pepper. Divide the pilaf among bowls. Scatter with the almonds, tomato and remaining parsley to serve.

Allergens

Almond