Embark on a culinary journey to the Middle East with this Beef Pilaf with Flaked Almonds, Spinach and Coriander Yoghurt recipe. This dish combines the hearty taste of beef with the aromatic flavours of a pilaf, promising a dining experience that’s both comforting and exotic.
The pilaf is mixed with chunks of succulent beef, which is cooked until it’s tender and bursting with flavour, creating a delightful blend of textures and flavours.
Adding a touch of crunch to the dish are the flaked almonds. These almonds, lightly toasted until they’re golden, offer a satisfying crunch and a unique taste that pairs well with the hearty pilaf.
To balance out the richness of the dish, the recipe includes a serving of spinach and a coriander yoghurt. The spinach, with its fresh taste and vibrant colour, and the yoghurt, with its tangy taste and creamy texture, add a refreshing contrast to the meal.
This Beef Pilaf with Flaked Almonds, Spinach and Coriander Yoghurt recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a frying pan, wooden spoon, garlic press, large saucepan, lid, measuring jug, sieve and a small bowl.
Beef Pilaf with Flaked Almonds, Spinach and Coriander Yoghurt
- 15g Flaked Almonds
- 240g Beef Mince
- 1 Red Onion
- 1 Garlic Clove
- 150g Basmati Rice
- 1 Bunch of Coriander
- 1 Spring Onion
- 50g Harissa Paste
- Ground Turmeric
- 10g Beef Stock Paste
- 100g Baby Spinach
- 75g Greek Style Natural Yoghurt
- 50ml Water for the Beef
- 300ml Water for the Rice
Step 1: Begin Cooking
Heat a large frying pan over medium heat without any oil. Once hot, add the flaked almonds and stir regularly until they are lightly toasted, which should take about 1-2 mins. Be careful as they can burn easily. Set the toasted almonds aside in a bowl. In the same frying pan, add a drizzle of oil and heat it over high heat. Once hot, add the beef and cook until it is browned, which should take about 4-5 mins. Break it up with a wooden spoon as it cooks. Drain any excess oil from the pan and season the beef with salt and pepper. Remember, the beef is cooked when it is no longer pink in the middle. In the meantime, halve, peel, and thinly slice the red onion. Also, peel and grate the garlic (or use a garlic press).
Step 2: Cook the Rice
Fill a large saucepan with water and bring it to a boil with 1/4 tsp of salt for the rice. Once the water is boiling, add the rice and cook for 12 mins. Drain the rice in a sieve, put it back in the pan, cover with a lid, and set it aside until you’re ready to serve.
Step 3: Prepare the Remaining Ingredients
While the rice is cooking, roughly chop the coriander (stalks and all), and trim and thinly slice the spring onion. On medium-high heat, add the red onion to the pan with the beef. Cook the onion until it is soft, which should take about 3-4 mins. Lower the heat and add the garlic, harissa paste, and turmeric to the pan, stirring for 1 min.
Step 4: Wilt the Spinach
Stir the beef stock paste and water (see ingredients for amounts) into the beef mixture and bring it to a boil. Add the spinach to the pan a handful at a time, stirring until it is wilted and piping hot, which should take about 1-2 mins. Taste the mixture and season with salt and pepper if necessary.
Step 5: Prepare the Yoghurt
Put the Greek yoghurt into a small bowl and mix in half of the coriander. Season with salt and black pepper, then set it aside. Gently fold the cooked rice through the beef mixture along with the remaining coriander. Taste the mixture and add more salt and pepper if needed.
Step 6: Serve the Dish
Serve the beef pilaf in deep bowls with a generous dollop of coriander yoghurt. Sprinkle the toasted flaked almonds and sliced spring onion over the pilaf. Enjoy your meal!