favourite

Iraqi Rose Rice with Sugar-Glazed Pears

Our Favourite Glazed Pear Recipe

4

Serves

25 mins

Prep Time

30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

An unusual combination of sweet rosewater-scented savoury minced lamb or beef and spiced pilaf-style rice makes these simple ingredients into something just a little bit exotic - and wonderfully delicious - in next to no time.

Rate this recipe

Share

High Iron

tag

Lamb,

Freezer-Friendly,

Family Favourites,

Roasts,

Dinner,

Ingredients

Ingredients

arrow

350g Quality Mark lamb mince

arrow

6 cups, cooked rice, white, assorted grains, cooked in unsalted water

arrow

1 tbsp rosewater

arrow

1/2 tsp, threads saffron

arrow

1/2 tsp sugar

arrow

1 onion

arrow

4 cups chicken stock

arrow

2 tsp Baharat spice mix

arrow

1/2 cup sultana

arrow

1/2 cup, toasted blanched almonds

Sugar glazed pears

arrow

2, cut into sixths pear

arrow

1-2 tbsp sugar

Baharat spice mix

arrow

1/4 cup, black peppercorns

arrow

2 tbsp coriander seeds

arrow

2 tbsp cassia cinnamon

arrow

2 tbsp, whole cloves

arrow

1/3-1/2 cup cumin seeds

arrow

1 tsp, seeds cardamom

arrow

2, whole nutmeg nutmeg

arrow

1/4 cup paprika

Method

To Make Rice

Sugar-Glazed Pears

Baharat Spice Mix

1

Preheat the oven to 190°C.

2

Soak the rice in plenty of water and set aside for 20 minutes.

3

In a jug, stir together the rosewater, saffron and sugar and set aside.

4

Heat a dash of oil in a large frying pan and cook the onion for 10 minutes or until softened and lightly browned.

5

Drain the rice well and add to the pan with the stock and the rosewater mix and stir well.

6

Reduce the heat so that the stock just murmurs and cook, uncovered for 15 minutes or until the rice is tender and has absorbed all the stock.

7

Heat a dash of oil in a seperate pan and brown mince over a high heat, breaking it up with the back of a spoon.

8

Stir in Baharat Spice mix sultanas, raisins or dates and cook for 1 minute further.

9

Toss the mince and almonds or pistachio nuts through the rice and serve with glazed pears and a little melted butter to drizzle over the top.

10

Garnish with fresh rose petals if wished.

More info

Nutrition Information per Serving (701g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2545 (608)kJ

Protein

32.9g

Total Fat

14g

Saturated Fat

3.3g

Carbs

83.9g

Sugars

21g

Sodium

88mg

Iron*

4.3mg

* Percentage of recommended daily intake (Aust/NZ)

Related recipes

Back to all recipes

quick-view
favourite

10 mins prep |

30 mins cook

Beef Twister

quick-view
favourite

20 mins prep |

1 hrs 15 mins cook

Beef and baked bean meatloaf

quick-view
favourite

20 mins prep |

30 mins cook

Shared Beef Tomahawk with Compound Butter and Ponzu Tossed Greens

quick-view
favourite

15 mins prep |

1 hrs cook

BBQ Beef Bavette