Spiced Persian-Style Lamb Pilaf

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Top, tail, peel and grate your carrot[s]

Chop your tomato[es] roughly

Heat a pot (with a matching lid) over a high heat

Once hot, add your mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once the mince has started to brown, add the diced onion, grated carrot and chopped tomato with a generous pinch of salt and cook for 2-3 min or until starting to soften

Boil a kettle

Once softened, add the chopped garlic with your ground allspice, curry powder and half your ground sumac (save some for garnish!) and cook for 1 min or until fragrant

Combine your beef stock mix with 400ml [600ml] [800ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Once fragrant, add your basmati rice with your sultanas, beef stock and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook for 12-15 min, covered, or until all the rice is tender and the mince is cooked through (no pink meat!) – this is your spiced Persian-style pilaf

Once the spiced Persian-style pilaf is ready, allow to rest, covered, for 5 mins