• 2 Tablespoons Olive Oil
• 1 small Onion (finely chopped)
• 700g Minced Lamb
• 1 Tablespoon Ras El Hanout *
• 1 Tablespoon Dried Mint
• Sea Salt and Black Pepper
• 450g/2 Cups Basmati Rice (rinsed well under cold water)
• 40g/4 Tablespoons Pine Nuts
• 40g/½ Cup Dried Barberries * (rehydrated in cold water for 10 mins and drained)
• Pinch of Saffron Threads (soaked in 1 Tbsp hot water for 10 mins)
• 2 Tablespoons Pomegranate Molasses *
• 1 Litre/4 Cups (Heated) Free-Range Chicken Stock
• Handful of Fresh Mint Leaves (Sliced finely)
• 35g/4 Tablespoons Roasted Unsalted Pistachio Nuts (Chopped)

In a large heavy-based saucepan, gently sauté the onion in olive oil until softened (about 10 minutes). Raise the heat a little, add the minced lamb and fry until browned. Now stir in the Ras El Hanout, the dried mint and season well with salt and pepper. Add the rice and stir for a minute or two, to coat the grains. Tip in the pine nuts, barberries, saffron threads (along with the water the saffron was soaking in), pomegranate molasses and chicken stock. Stir to combine and bring to a simmer, before covering the pot with a lid. Allow to simmer away gently for about 15 – 20 minutes, until the liquid has all been absorbed and the rice is tender (adding a little more stock or hot water if necessary).

When ready to serve, scatter the top with chopped pistachios and fresh mint. See below for a few ideas on accompaniments to serve alongside the pilaf.

Notes on Cooking:

• Suggested accompaniments for the Lamb Pilaf: Thinly sliced tomatoes and red onion, sprinkled with sumac on top. Chunks of cucumber, tossed with yoghurt, crushed garlic, lemon juice and S&P. Lightly dressed salad of rocket leaves.
• Ras El Hanout is a classic North African mixed spice, usually containing between 10 – 30 different spices. It’s name means ‘Head of the Shop’ and is usually the very best spice mix to be found in the Souk. Some of the main spices it contains are paprika, cumin, ginger, coriander seed, cardamom seed, turmeric, fennel seed, black peppercorns and allspice.
• Barberries are a prized Iranian ingredient – known as zereshk in Persian. They add a wonderful tart flavour to meat dishes, salads and sauces and look like little jewels dotted throughout the dish. I found dried barberries here in Australia (through The Essential Ingredient and also noticed that Herbies sells them in small packs). Advice online is to rehydrate them in cold water for approx 10 mins before using, though must say that I didn’t notice much of a change in their texture until they finally went into the hot stock. If you are unable to find barberries, feel free to use currants or sultanas instead. 
• Pomegranate molasses is a tangy syrup made up of boiled pomegranate juice and can be found in some supermarkets or in specialist Middle-Eastern grocery shops. It adds a beautiful sweet/sour taste when used fairly sparingly, a little like balsamic vinegar in Italian cuisine.