Iraqi Rose Rice with Sugar-Glazed Pears
Our Favourite Glazed Pear Recipe
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.
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350g Quality Mark lamb mince
6 cups, cooked rice, white, assorted grains, cooked in unsalted water
1 tbsp rosewater
1/2 tsp, threads saffron
1/2 tsp sugar
4 cups chicken stock
2 tsp Baharat spice mix
1/2 cup sultana
1/2 cup, toasted blanched almonds
Sugar glazed pears
2, cut into sixths pear
1-2 tbsp sugar
Baharat spice mix
1/4 cup, black peppercorns
2 tbsp coriander seeds
2 tbsp cassia cinnamon
2 tbsp, whole cloves
1/3-1/2 cup cumin seeds
1 tsp, seeds cardamom
2, whole nutmeg nutmeg
1/4 cup paprika
To Make Rice
Baharat Spice Mix
Preheat the oven to 190°C.
Soak the rice in plenty of water and set aside for 20 minutes.
In a jug, stir together the rosewater, saffron and sugar and set aside.
Heat a dash of oil in a large frying pan and cook the onion for 10 minutes or until softened and lightly browned.
Drain the rice well and add to the pan with the stock and the rosewater mix and stir well.
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.
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.
Stir in Baharat Spice mix sultanas, raisins or dates and cook for 1 minute further.
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.
Garnish with fresh rose petals if wished.
Nutrition Information per Serving (701g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)