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Essential Olive Oil500ml
500mlItem price
£4.00Price per unit
80p/100ml0 added
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This method of cooking traps the flavours under the lid, making every grain of rice taste so good.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil over a high heat in a large shallow casserole or sauté pan for which you have a lid. Fry the onion and garlic with a pinch of salt for 3 minutes until soft. Add the beef and fry, breaking up the meat with a wooden spoon, for 3 minutes until the meat is browned all over. Stir in the spices and tomato purée and fry for 2-3 minutes more.
Stir in the rice and beans until everything is combined. Pour over the stock and bring to a gentle simmer, then cover with a lid. Simmer gently for 20 minutes, adding another 100ml water if required, until the rice is tender and the meat is thoroughly cooked with no pink meat.
Take the pan off the heat, then leave to stand with the lid on for 2-3 minutes. Serve with the yogurt, lemon wedges and parsley, if using.
This recipe is based on a Persian-inspired polow (pilau) of rice cooked with meat, vegetables and spices. You can add frozen peas or broad beans instead of green beans too. You could try it with a keema-style twist, adding in 2 tsp curry powder instead of the allspice and cinnamon and replacing the parsley with coriander.
Typical values per serving when made using specific products in recipe
Energy | 2,105kJ/ 502kcals |
---|---|
Fat | 19g |
Saturated Fat | 6g |
Carbohydrates | 52g |
Sugars | 6.5g |
Fibre | 5.7g |
Protein | 28g |
Salt | 0.3g |
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