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Ottoman Pilaf    HT  MC  Middle Eastern  40mins


This Middle Eastern dish is ideal for using up leftover meat or poultry from a roast. Needless to say, you can also use fresh meat or chicken so long as you allow extra cooking time at Stage 3.


Serves 4    Hot Leftovers Meat Poultry Vegetables  Grains Dried Fruit  Spices  Herbs Nuts  Main Course  Gluten Wheat Free  Eggless

1 tbsp Vegetable Oil
25g/1oz Butter
1 Large Onion, chopped
2 Garlic Cloves, crushed
½ teasp Ground Cumin
½ teasp Ground Cinnamon
450g/1lb Cooked Beef, Lamb, Chicken or Turkey, shredded
1 tbsp Tomato Purée
250g/9oz Long-grain Rice
600ml/20fl.oz. Fresh Stock
4 Broccoli Florets, chopped
2 Bay Leaves
2tbsp Freshly Chopped Parsley
50g/2oz Raisins
50g/2oz Flaked Almonds
Salt and Pepper


1. Heat the oil and butter in a large saucepan, add the onion and garlic, and sauté gently for about 5 minutes until softened.

2. Add the cumin and cinnamon and fry for a further 2-3 minutes.

3. Add the meat or poultry, tomato purée and rice to the saucepan and cook for 2-3 minutes, stirring to coat.

4. Add the stock, broccoli, bay leaves, parsley, raisins, almonds, salt and pepper, bring to the boil, cover and cook gently for 15-20 minutes, stirring from time to time, until the rice is tender and the stock has been absorbed.


More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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