Crusty Persian rice with lamb meatballs recipe

Crusty Persian rice with lamb meatballs recipe
  • Serves icon Serves 2
  • Time icon Takes 25 minutes to cook

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


  • 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


  1. 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.
  2. 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.
  3. Serve with a spoonful of yogurt.


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