Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups basmati rice, rinsed and soaked 15 minutes
- 1 lb ground lamb
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 cup sliced almonds
- 1/2 cup golden raisins
- 2 1/2 cups low-sodium chicken broth, hot
- Spices: 1 1/2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/4 tsp turmeric, 1/4 tsp black pepper
- 1 1/2 tsp kosher salt, divided (3/4 tsp for lamb, 3/4 tsp for rice)
- 1/4 cup fresh dill, chopped, plus extra for garnish
- 1 lemon (zest and wedges)
- Optional: pinch red pepper flakes or Aleppo pepper; 1 bay leaf
Do This
- 1. Rinse rice until water runs clear; soak 15 minutes, then drain well. Heat broth until hot.
- 2. Toast almonds in a dry skillet over medium heat 3–4 minutes until golden; set aside. Plump raisins in hot water 10 minutes; drain.
- 3. Sauté onion in olive oil 4–5 minutes; add garlic 30 seconds. Brown lamb with spices, pepper, and 3/4 tsp salt, 6–8 minutes; set aside.
- 4. In a pot, melt 2 tbsp butter; bloom cumin, coriander, and turmeric 30 seconds. Add drained rice; toast 2 minutes.
- 5. Stir in hot broth, bay leaf, and 3/4 tsp salt; boil, cover, then cook on low 12 minutes. Off heat, rest 10 minutes.
- 6. Fluff; fold in lamb, raisins, most almonds, dill, lemon zest, and remaining 1 tbsp butter. Garnish with extra dill, almonds, and lemon wedges.
Why You’ll Love This Recipe
- Classic comfort: fluffy basmati rice meets savory, gently spiced lamb.
- Textural contrast: buttery grains, tender lamb, sweet plump raisins, and crunchy toasted almonds.
- Fresh finish: dill and lemon brighten every bite without overpowering.
- Weeknight-friendly: one pot for rice, one skillet for lamb, ready in under an hour.
Grocery List
- Produce: 1 medium yellow onion, 3 garlic cloves, 1 lemon, 1 small bunch fresh dill
- Dairy: Unsalted butter (3 tbsp)
- Pantry: Basmati rice, ground lamb, low-sodium chicken broth, olive oil, sliced almonds, golden raisins, ground cumin, ground coriander, ground cinnamon, ground allspice, turmeric, kosher salt, black pepper, optional bay leaf and red pepper flakes
Full Ingredients
Rice Pilaf Base
- 1 1/2 cups basmati rice, well rinsed and soaked 15 minutes
- 2 1/2 cups low-sodium chicken broth, hot (or water)
- 2 tbsp unsalted butter
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 3/4 tsp kosher salt
- 1 bay leaf (optional)
Spiced Lamb
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 lb ground lamb
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp freshly ground black pepper
- 3/4 tsp kosher salt
- Pinch red pepper flakes or Aleppo pepper (optional)
Mix-ins and Finish
- 1/2 cup sliced almonds
- 1/2 cup golden raisins
- 1 tbsp unsalted butter (for finishing)
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 tsp finely grated lemon zest, plus lemon wedges for serving
Step-by-Step Instructions
Step 1: Rinse and soak the rice
Place the basmati rice in a fine-mesh strainer and rinse under cool water, swishing with your fingers, until the water runs mostly clear (about 1–2 minutes). Transfer to a bowl, cover with cold water, and soak for 15 minutes. Drain very well. Meanwhile, warm the broth in a small pot until steaming.
Step 2: Toast the almonds and plump the raisins
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool. Place the golden raisins in a heatproof bowl and cover with very hot water (or hot broth). Let stand 10 minutes, then drain and pat dry. Optional oven method for nuts: bake on a sheet at 350°F (175°C) for 6–8 minutes.
Step 3: Brown the lamb with aromatics and spices
In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until translucent and lightly golden, 4–5 minutes. Stir in the garlic for 30 seconds. Add the ground lamb, breaking it up with a spoon, and sprinkle over the cumin, coriander, cinnamon, allspice, black pepper, red pepper flakes (if using), and 3/4 teaspoon kosher salt. Cook until the lamb is browned and no longer pink, 6–8 minutes. If there is excess fat, spoon off a bit, leaving about 1 tablespoon for flavor. Keep warm off heat.
Step 4: Bloom spices and toast the rice
In a medium heavy pot (3- to 4-quart) with a tight-fitting lid, melt 2 tablespoons butter over medium heat. Add the cumin, coriander, and turmeric for the rice and stir until fragrant, about 30 seconds. Add the well-drained rice and cook, stirring gently, until the grains look glossy and the edges turn slightly translucent, about 2 minutes. Add the bay leaf if using.
Step 5: Simmer the rice
Pour in the hot broth and add 3/4 teaspoon kosher salt. Bring to a lively boil, stir once, then cover and reduce heat to low. Cook for 12 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes to finish steaming.
Step 6: Fold in lamb, almonds, raisins, and herbs
Remove the bay leaf. Fluff the rice with a fork, then add the warm lamb mixture, drained golden raisins, most of the toasted almonds (save a little for garnish), dill, lemon zest, and the remaining 1 tablespoon butter. Gently fold to distribute evenly without smashing the rice. Cover and let sit 2–3 minutes so everything warms through and the flavors mingle.
Step 7: Finish and serve
Taste and adjust salt and pepper as needed. Spoon the pilaf into a warm serving bowl. Scatter over the reserved almonds and extra dill. Serve with lemon wedges for squeezing over the top. For a cooling contrast, offer a spoon of plain Greek yogurt on the side.
Pro Tips
- Rinse and soak: Removing surface starch keeps basmati grains long and fluffy instead of sticky.
- Hot liquid matters: Add hot broth to maintain cooking momentum and prevent mushy rice.
- Use a heavy pot with a tight lid: Even heat and a good seal deliver consistent, tender grains.
- Rest the rice: The 10-minute rest is when the grains finish steaming and firm up.
- Balance richness: The final squeeze of lemon and fresh dill lift the buttery, savory flavors.
Variations
- Peas and carrots: Fold in 1 cup thawed peas and 1/2 cup small-diced, sautéed carrots with the lamb for extra color and veg.
- Nuts and fruit swap: Try pine nuts or pistachios, and swap golden raisins for currants or chopped dried apricots.
- Spice profile: Replace the spice blend with 1 1/2 teaspoons baharat or ras el hanout for a deeper, aromatic twist.
Storage & Make-Ahead
Cool leftovers quickly, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water or broth, covered, until steaming, or microwave in short bursts, stirring between. Toast the almonds the day before and keep at room temp in a sealed jar. The lamb mixture can be cooked up to 3 days ahead; rewarm before folding into freshly cooked rice for best texture.
Nutrition (per serving)
Approximate values for 1 of 4 servings: 720–790 calories; 37–40 g protein; 34–39 g fat; 65–75 g carbohydrates; 3–5 g fiber; 850–1000 mg sodium.
