![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Crusty Persian rice with lamb meatballs recipe
- 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.
![Crusty Persian rice with lamb meatballs recipe](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/481560-1-eng-GB_crusty-persian-rice-with-lamb-meatballs-recipe-768x742.jpg)
-
Serves 2
-
Takes 25 minutes to cook
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
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.
- Recipe from March 2011 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter