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Persian-style kebabs with rice and lentil pilaf



Give lamb mince a Middle Eastern makeover with this family-friendly dish.

Ingredients:

3 brown onions
500g lamb mince
1/3 cup chopped fresh flat-leaf parsley leaves
1 tablespoon sumac
3 garlic cloves, crushed
10g butter
2 teaspoons olive oil
1 cup Basmati rice
2 1/2 cups Massel chicken style liquid stock
400g can lentils, drained, rinsed (see notes)
Light olive oil cooking spray
2 roma tomatoes, halved

Method:

Coarsely grate 1 onion. Place in a large bowl. Add mince, parsley, sumac and 2/3 of the garlic. Season well with salt and pepper. Mix well. Divide mixture into 8 portions. Shape 1 portion into a 12cm long sausage. Press around 1 bamboo skewer. Place on a baking tray lined with baking paper. Repeat with remaining mince mixture portions and skewers. Cover with plastic wrap. Refrigerate for 20 minutes or overnight, if time permits.

Halve and slice remaining onions. Heat butter and oil in a medium saucepan over medium heat. Add onion. Cook, stirring often, for 15 minutes or until caramelised. Transfer to a heatproof bowl.

Add rice to pan. Stir to coat. Add stock. Bring to the boil. Cover. Cook for 15 minutes or until just tender. Stir in lentils and onion. Remove from heat. Stand, covered, for 5 minutes. Season with salt and pepper.

Meanwhile, spray a large non-stick frying pan with oil. Heat over medium-high heat. Cook kebabs, in batches, turning, for 8 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Add tomato to pan. Cook for 1 minute each side or until softened. Roughly chop. Serve kebabs with pilaf and topped with tomato.

Notes

Don't like lentils? You could use chickpeas instead.

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