Lamb and Rice Pilaf
Spiced lamb and rice with toasted nuts, a one-pot feast.
Ingredients
- 800 g Lamb shoulder
- 400 g Basmati rice
- 2 Onion
- 1 tsp Allspice
- 1 Cinnamon stick
- 4 tbsp Extra-virgin olive oil
- 1 tbsp Salt
- 50 g Pine nuts (optional)
Method
- Cube the lamb and slice the onions.
- Brown the lamb in oil, then soften the onion and add the spices.
- Add water and braise the lamb until tender, about 30 minutes.
- While the lamb braises: rinse the basmati rice until the water runs clear, then drain.
- Stir in the rice with the measured liquid, cover, and steam until fluffy, about 15 minutes.
- Rest the pot off the heat, covered, for 5 minutes so the rice finishes steaming.
- Toast the pine nuts and scatter over the platter to serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Lamb and Rice Pilaf
Lamb and rice pilaf is a one-pot celebration dish found in various forms across the Middle East, where spiced meat and long-grain rice are cooked together and crowned with toasted nuts. This version uses lamb shoulder and basmati, scented with allspice and cinnamon — the warm, fragrant spicing that runs through so much Levantine cooking. It's the sort of dish brought out for gatherings and family meals, presented on a platter as a communal feast rather than plated individually. The lamb turns tender and savory, the rice takes on its spiced braising liquid, and pine nuts add richness and crunch on top.
The method is built around layering flavor in a single pot: the lamb is browned first for depth, the onions softened and spiced, and then the meat braised until tender before the rice is added to steam in the same aromatic liquid. Rinsing the basmati until the water runs clear is what keeps the grains separate and fluffy rather than sticky — an essential step for a proper pilaf. Toasting the pine nuts separately preserves their crunch against the soft rice. Serve it heaped on a platter, scattered with the nuts, ideally with yogurt or a simple salad alongside.
Lamb and Rice Pilaf: frequently asked questions
How many calories are in Lamb and Rice Pilaf?
A serving has about 776 calories — 28.7g protein, 59.3g carbs, 46.1g fat, 2.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 28.7g of protein, roughly 15% of its calories.
Is Lamb and Rice Pilaf gluten-free?
Based on its ingredients, Lamb and Rice Pilaf has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Lamb and Rice Pilaf take to make?
About 70 minutes start to finish, but only around 26 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Lamb and Rice Pilaf?
The core ingredients are essential, but you can leave out pine nuts — they're optional and mainly there for extra flavor or finish.
How many servings does Lamb and Rice Pilaf make?
This recipe makes 6 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.