Usuba
Pilaf with Ground Lamb and Pistachios
An Eastern dish with long-grain rice, aromatic spices, tender lamb meatballs, and crispy eggplants. Pistachios and currants add sweet notes, while fresh cilantro completes the composition.
- Total
- 90 min
- Standard serving
- 364.4 g
Ingredients
Total 15- Eggplants
51 g - Olive oil
25 ml≈ 1.5 tbsp - Onion
25.5 g≈ 5 clove - Cinnamonмолотый
0.553 g - Caraway
1.238 g≈ 1/3 tsp - Ground coriander
0.638 g - Long-grain rice
50 g≈ 4.5 tbsp - Chicken broth
83.33 ml≈ 1/3 cup - Lamb mince
80 g - Clove
0.36 g≈ 3/4 pcs - Tomatoes
39.6 g≈ 2.5 slice - Pistachiosжареные
3.75 g≈ 3 pcs - Corinth raisin
3.465 g≈ 1 tsp - Cilantro (Coriander)листья
0.99 g≈ 1 tsp - Salt
to taste
Instructions
- 1
Step 1
Cut the eggplant into 1 cm cubes, place in a colander and sprinkle with salt. Let it sit for 1 hour, then rinse and dry.
Heat 2 tablespoons of olive oil in a large deep skillet. Fry the eggplant for 8–10 minutes until golden brown. Transfer to paper towels.
- 2
Step 2
Heat the remaining oil in a pan. Finely chop the onion and sauté for 4–5 minutes until soft.
Add half a teaspoon of cinnamon, cumin and ground coriander. Pour in the rice and fry, stirring, until a crust forms.
Pour in the chicken broth, salt to taste, and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.
- 3
Step 3
In a bowl, mix ground lamb with cloves, remaining cumin, cinnamon and coriander. Salt and stir.
Roll the meatballs to the size of a walnut. Heat the olive oil in a pan and fry the meatballs in batches for 5 minutes. Place on paper towels.
- 4
Step 4
Slice the tomatoes into wedges. Fry them in a pan for 3–5 minutes until golden. Remove from the pan.
Mix the cooked rice with meatballs, eggplant, pistachios and currants. Arrange on a plate, garnish with fried tomatoes and fresh cilantro.
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