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Lamb, Chickpea, and Rice Pilaf
A hearty and flavorful pilaf featuring tender lamb, protein-rich chickpeas, and aromatic rice, all cooked together with a blend of Middle Eastern spices. This dish is a comforting and satisfying meal, perfect for family gatherings.
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- 3 lbs Lamb shanks(bone-in, cut from shoulder or leg)
- 2 cups Basmati rice(rinsed and drained)
- 1 (15 oz) can Chickpeas(drained and rinsed)
- 1 large Onion(peeled and quartered)
- 1 whole head Garlic(peeled)
- 2 Bay leaves
- 1 Cinnamon stick
- 5 Cardamom pods
- 5 Whole peppercorns
- 5 Whole cloves
- 1 Tbsp Middle Eastern seven spice mix
- 0.125 tsp Ground cinnamon
- 0.125 tsp Ground cardamom
- 0.125 tsp Ground black pepper
- 1 Tsp Salt(or to taste)
- 2 Tbsp Salted butter
- 4 cups Water(for broth)
ðšâð³ äœãæ¹
- 1
Place lamb shanks in a pressure cooker. Submerge in water (at least 2 inches above the meat). Add the quartered onion, bay leaves, cinnamon stick, cardamom pods, whole peppercorns, and whole cloves. Bring to a simmer over high heat.
- 2
Skim any impurities from the surface of the broth and discard. Cover the pressure cooker and cook on low heat for 25 minutes once pressure is built.
- 3
Allow the pressure cooker to release pressure naturally. Remove the lamb shanks from the broth using a slotted spoon, cover with foil, and set aside.
- 4
In a separate pot, melt the butter over medium-high heat. Add the minced garlic and sauté for 1 minute. Add the lamb shanks and sauté on all sides for 4 minutes until browned.
- 5
Add the drained chickpeas to the pot with the lamb and gently mix.
- 6
Pour the spiced rice mixture over the lamb and chickpeas. Add 4 cups of the reserved lamb broth and the salt. Bring to a simmer.
- 7
Cover the pot and simmer on low heat for 20-25 minutes, or until all the broth is absorbed and the rice is fully cooked.
- 8
Fluff the rice with a fork and serve immediately, with the lamb shanks placed on top or alongside.
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- âEnsure the rice is rinsed thoroughly to remove excess starch, which helps prevent clumping.
- âAdjust the amount of salt and spices to your personal preference.
- âIf you don't have a pressure cooker, you can simmer the lamb in a regular pot for about 1.5 hours until tender.
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- Garnish with toasted slivered almonds or pine nuts for added texture.
- Serve with a side of plain yogurt or a dollop of labneh.