Middle Eastern spiced beef pilaf recipe

  • Serves 4
  • 15mins to prepare, 4hrs to cook
  • 570 calories / serving
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Preheat the slow cooker. Heat a large frying pan with 1 tbsp of the oil and when hot add the beef. Cook until browned all over. Spoon into the slow cooker dish.

Add the remaining 1 tbsp oil to the frying pan and add the onion, garlic, pinenuts, chilli and all the spices. Fry for a few minutes until the onion is beginning to soften. Pour in the stock, bring to the boil then pour over the beef in the slow cooker dish. Season with salt and freshly ground black pepper and stir. Cover with a lid and cook for 4 hours on high and 8 hours on low.

Around 40 minutes before you plan to eat, place the rice in a sieve and rinse under the cold tap. Stir into the slow cooker dish along with the sultanas. Cover and cook for 40 minutes. Stir in half of the chopped coriander and serve the rest scattered over the top.

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  • Ingredients

  • 2tbsp olive oil
  • 500g diced beef
  • 2 onions, finely sliced
  • 2 cloves garlic, crushed
  • 50g pinenuts
  • ½tsp chilli flakes
  • 1tsp ground coriander
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • ½tsp ground turmeric
  • 400ml beef stock
  • 75g sultanas
  • 200g basmati rice
  • small bunch coriander, chopped
  • Energy 2380kj 570kcal 28%
  • Fat 23g 33%
  • Saturates 5g 25%
  • Sugars 18g 21%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 59.6g Protein 34.1g Fibre 2.3g


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