Ras el hanout pilaf

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 2 tsp olive oil

    1 small brown onion, thinly sliced

    2 tsp finely grated fresh ginger

    1 clove garlic, crushed

    1 tsp ras el hanout spice mix

    125g lamb mince

    150g orange sweet potato, cut into 2cm pieces

    100g basmati rice

    250ml water

    ½ small chicken or beef stock cube

    30g frozen peas

    2 tbsp pomegranate arils

    A handful of mint leaves

    2 tbsp almond flakes, toasted

    2 tbsp greek-style yogurt


  • Heat oil in a medium heavy-based saucepan over medium heat. Add onion, cook for 5 mins or until soft. Add ginger, garlic and ras el hanout. Saute for another 2 mins. Increase heat to high. Add mince and saute for 5 mins or until well browned. Add sweet potato and rice. Saute for a minute.

    Add water and crumbled stock cube, and bring to the boil. Reduce heat to low, cover and let it cook for 15 mins, adding peas for the final 2 mins. Let it stand for 10 mins.

    Fluff rice with a fork, top with pomegranate, mint and almonds. Serve pilaf with yogurt.