Best 8 Lamb And Rice Pilaf With Dried Apricots And Pine Nuts Recipes

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Lamb and rice pilaf with dried apricots and pine nuts is a classic dish that combines the rich flavor of lamb with the nutty flavor of rice pilaf. The dried apricots and pine nuts add a touch of sweetness and crunch to the dish, making it a perfect meal for any occasion. This easy-to-follow recipe will guide you through the steps of creating this delicious dish, from preparing the lamb to cooking the rice pilaf. You'll learn how to combine the flavors of lamb, rice, dried apricots, and pine nuts to create a dish that is both flavorful and satisfying. With just a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family.

Here are our top 8 tried and tested recipes!

LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS



Lamb and Rice Pilaf with Dried Apricots and Pine Nuts image

Categories     Lamb     Rice     Tomato     Dried Fruit     Apricot     Pine Nut     Fall     Simmer     Bon Appétit

Yield Makes 4 (main-dish) servings

Number Of Ingredients 14

1 2 1/3-pound bone-in lamb leg sirloin, fat and sinew trimmed
3 teaspoons olive oil
1 large carrot, peeled, quartered lengthwise
1 small onion, halved
8 cups water
1 tomato, quartered
1 bay leaf
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup chopped dried apricots
1 garlic clove, minced
1/4 cup chopped tomato
2 tablespoons chopped fresh cilantro
1 tablespoon pine nuts, toasted

Steps:

  • Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
  • Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.

BASMATI RICE PILAF WITH APRICOTS



Basmati Rice Pilaf with Apricots image

Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup chopped dried apricots
2 wide strips lemon zest
2 cups cold water
3 tablespoons unsalted butter
1 teaspoon garam masala (an Indian spice blend)
1 medium onion, diced
1 1/4 teaspoons kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
1/4 cup toasted unsalted pistachios or cashews

Steps:

  • Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
  • Game Plan: Toast the nuts while the rice cooks.

RICE PILAF WITH PISTACHIOS AND ALMONDS



Rice Pilaf With Pistachios and Almonds image

This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.

Provided by Martha Rose Shulman

Categories     side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 cup basmati rice or purple jasmine rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra-virgin olive oil, unsalted butter or ghee
1/2 cup finely chopped onion (optional)
Salt to taste
2 teaspoons rose water
1/4 cup pistachios, coarsely chopped (30 grams)
1/4 cup almonds, blanched, skinned and coarsely chopped (35 grams)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup barberries or chopped dried apricots, soaked in warm water for 1/2 hour and drained

Steps:

  • Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
  • Heat water or stock to a bare simmer in a saucepan or in microwave.
  • Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
  • Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
  • Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
  • Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

DRIED APRICOT PINE NUT PILAF



Dried Apricot Pine Nut Pilaf image

Categories     Rice     Side     Quick & Easy     High Fiber     Apricot     Pine Nut     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons vegetable oil
1 cup converted rice
1/2 teaspoon salt
1 cup water
1 cup chicken broth
1/3 cup dried apricots, chopped fine
2 tablespoons pine nuts, toasted
1 tablespoon minced fresh parsley leaves

Steps:

  • In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.

RICE PILAF WITH LAMB



Rice Pilaf With Lamb image

Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.

Provided by Captain_67

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground lamb
2 cups basmati rice (or other long grain)
1 onion (finely chopped)
1/2 red bell pepper (finely chopped)
2 3/4 cups low sodium chicken broth (no msg)
2 ounces pine nuts
4 tablespoons butter
1/2 teaspoon salt
1 cup frozen baby peas (thawed)
1/4 cup hot water
1/2 teaspoon saffron (steeped in hot water)
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
  • Preheat oven to 350°F.
  • Melt butter in roaster over medium high heat.
  • Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
  • Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
  • Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
  • When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
  • When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
  • Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
  • Serve onto a warm platter or plates.

Nutrition Facts : Calories 931.7, Fat 51.7, SaturatedFat 20.4, Cholesterol 113.3, Sodium 499.2, Carbohydrate 84.5, Fiber 6.4, Sugar 5.4, Protein 33.9

RICE PILAF WITH PINE NUTS



Rice Pilaf With Pine Nuts image

Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.

Provided by 5thCourse

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 small onion, finely chopped
1 cup long-grain rice, white
1 1/2 cups chicken broth
1/2 cup pine nuts

Steps:

  • Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes.
  • Stir in uncooked rice.
  • Add broth and bring to a boil.
  • Reduce heat to low and cover. Simmer until rice is done, about 20 minutes.
  • Fluff rice with fork and add pine nuts.
  • Season with salt and pepper.

Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6

MOROCCAN RICE WITH APRICOTS AND PINE NUTS



Moroccan Rice With Apricots and Pine Nuts image

Make and share this Moroccan Rice With Apricots and Pine Nuts recipe from Food.com.

Provided by ratherbeswimmin

Categories     White Rice

Time 57m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup dried apricot
1 tablespoon cold-pressed canola oil
1/2 cup pine nuts or 1/2 cup walnut pieces
3 scallions, minced
3 1/2 cups cooked rice
2 tablespoons fresh minced parsley
1/2 teaspoon salt
1/2 teaspoon saffron threads or 1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin

Steps:

  • Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.
  • Chop and set aside.
  • Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.
  • Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.
  • Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.
  • Serve.

Nutrition Facts : Calories 401, Fat 15.6, SaturatedFat 1.2, Sodium 295.9, Carbohydrate 60.1, Fiber 2.7, Sugar 9.6, Protein 7.1

LAMB AND APRICOT PILAF



Lamb and Apricot Pilaf image

Make and share this Lamb and Apricot Pilaf recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 large onions, chopped (2 cups)
1 tablespoon olive oil
5 tablespoons butter
1 1/2 lbs boneless lamb shoulder, cut into ½ inch cubes
3/4 cup dried apricot, chopped
1 1/2 cups beef broth
1 green bell pepper, chopped coarse
1 clove garlic, minced
1 large tomatoes, peeled,seeded and chopped
1/4 cup blanched slivered almond, toasted
2 cups unconverted long-grain rice
1/4 cup raisins
Greek yogurt (or sour cream)

Steps:

  • In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
  • Brown the lamb in batches, transferring it to the bowl.
  • Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
  • In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
  • Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
  • Add salt and pepper to taste and 4 cups of water.
  • Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
  • In a large casserole, spread 1/3 of the rice mixture in an even layer.
  • Spoon ½ the lamb mixture over rice.
  • Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
  • Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
  • Serve with yoghurt.

Tips:

  • To save time, use pre-cooked rice or a rice cooker.
  • For a more flavorful pilaf, use basmati rice.
  • If you don't have dried apricots, you can use other dried fruits, such as raisins or cranberries.
  • Pine nuts can be expensive, so you can substitute another type of nut, such as almonds or walnuts.
  • If you don't have saffron, you can use turmeric or paprika for color.
  • Serve the pilaf with grilled lamb chops, roasted chicken, or fish.

Conclusion:

Lamb and rice pilaf with dried apricots and pine nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pilaf is flavorful and aromatic, and the dried apricots and pine nuts add a touch of sweetness and crunch. This dish is sure to please everyone at the table.

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