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How to make Persian lamb fillets with green pea & saffron rice

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 8 x 120g lean lamb fillets
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 teaspoons sunflower oil

Green pea & saffron rice

  • 1 tablespoon sunflower oil
  • 1 onion, cut into wedges
  • 1 teaspoon garam masala (see note)
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
  • 8 pitted prunes, sliced lengthways
  • 1 1/2 cups Basmati rice, rinsed, drained
  • 3 cups (750ml) salt-reduced chicken stock
  • 1 cup (120g) frozen peas
  • 1/2 cup roughly chopped flat-leaf parsley

Method

  • Step 1 To make the rice, heat oil in a large pan over medium-high heat and cook onion and garam marsala for 2-3 minutes until just softened. Add saffron mixture, prunes, rice and stock and bring to a boil. Reduce heat to low and cover with a tight-fitting lid. Cook for 15-18 minutes until liquid has evaporated and rice is tender, adding the peas for the last 3-4 minutes of cooking. Stir in the parsley and season to taste.
  • Step 2 Meanwhile, combine lamb, lime juice, spices and oil in a bowl, then season. Cook in a large non-stick frypan over medium-high heat, turning, for 5 minutes for medium-rare or until cooked to your liking. Remove from heat, cover with foil and stand for 5 minutes. Slice lamb into 3 pieces lengthways and serve over rice.