The Chef

Restaurants

Meals

Drinks

Restaurants›Zatar Lebanese Tapas & Bar›Lamb Pilaf Recipe

Lamb Pilaf Recipe

Name: Zatar Lebanese Tapas & Bars Lamb Pilaf Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb lamb shoulder or leg, trimmed and cut into 1/2-inch cubes; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 1 tsp paprika (sweet or smoked); 2 tbs olive oil; 1 tbs unsalted butter; 1 each yellow onion, finely chopped (about 1 cup); 3 cloves garlic cloves, minced; 1.5 cups long-grain basmati rice, rinsed until water runs clear and soaked 20–30 minutes; 2.25 cups low-sodium chicken or lamb stock; 0.25 cups water (as needed for adjusting cooking liquid); 1 tbs tomato paste; 0.5 cup golden raisins (or sultanas), drained; 0.25 cup slivered almonds, toasted; 2 tbs pine nuts, toasted; 0.25 cup fresh parsley, finely chopped; 2 tbs fresh mint, finely chopped (optional); 1 tbs fresh lemon juice; 1 tsp lemon zest (optional); 0 to taste salt (to taste); 0 to taste black pepper (to taste); 1 tbs olive oil or melted butter for drizzling

Inspired by Zatar Lebanese Tapas & Bar

Time1h 10m

Serves4

warmly spiced lamb pilaf with raisins, slivered almonds, and pine nuts

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb & Aromatics

1 lb lamb shoulder or leg, trimmed and cut into 1/2-inch cubes

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground cinnamon

1 tsp paprika (sweet or smoked)

2 tbs olive oil

1 tbs Unsalted butter

1 each yellow onion, finely chopped (about 1 cup)

3 cloves Garlic cloves, minced

Rice & Liquids

1 1/2 cups long-grain basmati rice, rinsed until water runs clear and soaked 20–30 minutes

2 1/4 cups low-sodium chicken or lamb stock

1/4 cups water (as needed for adjusting cooking liquid)

1 tbs tomato paste

Fruit & Nuts

1/2 cup golden raisins (or sultanas), drained

1/4 cup slivered almonds, toasted

2 tbs pine nuts, toasted

Herbs & Brightening

1/4 cup fresh parsley, finely chopped

2 tbs fresh mint, finely chopped (optional)

1 tbs fresh lemon juice

1 tsp lemon zest (optional)

Finishing & Seasoning

0 to taste salt (to taste)

0 to taste black pepper (to taste)

1 tbs olive oil or melted butter for drizzling

Method

Lamb & Aromatics

Season lamb

Pat lamb cubes dry with paper towels. In a bowl, combine the lamb with 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp paprika. Toss until evenly coated and let rest 10 minutes.

Brown lamb

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or wide saucepan over medium-high heat until shimmering. Add the lamb in a single layer (work in batches if needed) and brown without crowding, about 3–4 minutes per side until well browned but not fully cooked through. Transfer browned lamb to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add the chopped onion to the same pan and cook in the lamb fat until softened and lightly golden, about 6–8 minutes, stirring occasionally. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1–2 minutes to bake out the raw tomato flavor.

Rice & Simmering

Combine rice and stock

Drain the soaked basmati rice and add it to the pan with the aromatics. Stir to coat the rice with the flavored fat. Return the browned lamb and any collected juices to the pan. Pour in 2 1/4 cups of stock and, if needed for exact liquid amount, up to 1/4 cup additional water to reach 2 1/2 cups liquid total for 1.5 cups rice (ratio approximately 1.67:1). Stir gently to combine.

Bring to simmer

Bring mixture to a gentle boil over medium-high heat, then reduce heat to low so the surface barely simmers. Taste the liquid and adjust seasoning with a pinch of salt and pepper (remember stock may already have salt).

Add raisins

Scatter 1/2 cup drained golden raisins over the top; do not stir. Cover the pan with a tight-fitting lid and cook undisturbed on low heat for 14–18 minutes, until rice has absorbed the liquid and is tender and lamb is cooked through.

Rest

Turn off the heat and let the pilaf rest, covered, for 10 minutes. This lets steam finish cooking the rice and firms the grains.

Fruit, Nuts & Finishing

Toast nuts (if not toasted)

While the rice cooks or during the resting period, toast the slivered almonds and pine nuts in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 2–4 minutes. Transfer to a plate to stop cooking.

Fluff and combine

After the 10-minute rest, remove the lid and gently fluff the rice with a fork to separate grains and distribute lamb. Sprinkle the toasted slivered almonds and pine nuts over the top and gently fold them in. Add the chopped parsley, chopped mint (if using), 1 tablespoon lemon juice and 1 teaspoon lemon zest. Drizzle 1 tablespoon olive oil or melted butter and adjust salt and pepper to taste.

Serve

Transfer the pilaf to a warm serving dish. Optionally garnish with additional chopped herbs and a few toasted nuts and raisins on top. Serve hot alongside yogurt, a simple salad, or pickles.