Home > Crusty Persian rice with lamb meatballs recipe

Crusty Persian rice with lamb meatballs recipe

Name: Crusty Persian rice with lamb meatballs recipe
Cook time: 25 min
Total time: 25 min
Yield: Serves 2
Ingredients: Knob of Butter-Fingers Hot Chilli & Lime Zest Butter; 8 lamb meatballs; 100g Waitrose Ready To Go Red Onion (pre-sliced); 250g Tilda Chickpea, Yoghurt and Mint Steamed Basmati Rice; 150g pot thick natural yogurt to serve

Published: 28 Feb 11
Updated: 18 Mar 24

Experience the flavours of the Middle East with this crusty Persian-style rice with lamb meatballs recipe.

Easy
March 2011

Test kitchen approved

Serves 2
Takes 25 minutes to cook

Experience the flavours of the Middle East with this crusty Persian-style rice with lamb meatballs recipe.

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Ingredients

Knob of Butter-Fingers Hot Chilli & Lime Zest Butter
8 lamb meatballs
100g Waitrose Ready To Go Red Onion (pre-sliced)
250g Tilda Chickpea, Yoghurt and Mint Steamed Basmati Rice
150g pot thick natural yogurt to serve

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Method

Heat the butter in a casserole or heavy-based saucepan (with a lid). Add the meatballs and pre-sliced red onion and cook for 5-7 minutes until nicely browned.
Stir in the rice, then cover with a tight-fitting lid and cook gently for 15 minutes (without lifting the lid) until the rice is crusty and golden on the bottom and the meatballs are cooked through.
Serve with a spoonful of yogurt.