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Mediterranean Ground Lamb and Rice Pilaf
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Mediterranean Ground Lamb and Rice Pilaf

This Mediterranean-inspired ground lamb and rice pilaf is one of my favorite weeknight dishes. Savory lamb, fluffy basmati rice, warm spices, and toasted nuts come together in one pan. Bright herbs and lemon make it fresh enough for everyday cooking but flavorful enough for small gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, middle eastern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup basmati rice Rinsed until water runs clear
  • 1 lb ground lamb 80/20 recommended
  • 1 small onion Finely chopped
  • 3 cloves garlic Minced
  • 2 tbsp olive oil Or use lamb fat
  • 1 tsp cumin Ground
  • 1/4 tsp cinnamon Optional but authentic
  • 1 tsp salt More to taste
  • 1/2 tsp black pepper
  • 1 1/4 cups chicken or vegetable stock Use gluten-free if needed
Finishing Ingredients
  • 1/4 cup parsley Chopped
  • 1/4 cup pine nuts or slivered almonds Toasted
  • 1 tbsp lemon juice Optional

Equipment

  • 1 Large skillet with lid Heavy-bottom or cast-iron works best
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Measuring cups
  • 1 Wooden spoon

Method
 

  1. Rinse the RiceRinse basmati rice under cold water until the water runs clear. Set aside to drain.
  2. Sauté AromaticsHeat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 4–5 minutes. Stir in the garlic for 30 seconds.
  3. Brown the LambAdd ground lamb. Break it into small pieces and cook until browned. Season with salt, pepper, cumin, and cinnamon.
  4. Toast the RiceAdd the drained rice to the skillet. Stir to coat each grain in the lamb fat and spices for 1–2 minutes.
  5. Add Liquid & SimmerPour in the stock. Bring to a simmer, then reduce heat to low. Cover tightly with a lid and cook for 15–18 minutes—don’t lift the lid.
  6. Rest the PilafRemove from heat and let the pilaf rest, covered, for 10 minutes. This helps the rice finish steaming.
  7. Finish & ServeFluff gently with a fork. Stir in parsley, toasted nuts, and lemon juice if desired. Serve warm with yogurt or a simple cucumber-tomato salad.

Notes

• Swap almonds for pine nuts to save money without losing crunch.
• Add raisins or dried cranberries for a sweet contrast.
• For gluten-free meals, use certified gluten-free stock.
• This dish reheats well and is great for meal prep.