Iraqi Rose Rice with Sugar-Glazed Pears
Our Favourite Glazed Pear Recipe
Serves
4
Prep Time
25 mins
Cook Time
30 mins
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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ShareIngredients
350g Quality Mark lamb mince
2 cups white rice
eg Basmati1 Tbsp rosewater
1/2 tsp saffron threads
1/2 tsp sugar
1 onion
finely chopped4 cups chicken stock
2 tsp Baharat spice mix
1/2 cup sultanas
1/2 cup blanched almonds
lightly toasted
2 pears
cut into sixths1-2 Tbsp sugar
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 cardamom seeds
2 whole nutmeg
1/4 cup paprika
Method
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.
Pan-fry pears in a generous knob of butter, turning until golden on all sides.
Sprinkle over sugar and turn over a low heat until tender and glazed.
Grind together peppercorns, coriander seeds, cassia bark, cloves, cumin and cardamom seeds.
Finely grate both nutmegs and add to the ground mix with the paprika.
