Lamb Pilaf In Slow Cooker

Many think that the pilaf and risotto is the same thing, but they’re wrong. In fact, when preparing risotto the rice should be fried first, while for pilaf the rice is only cooked on water or other liquids.

Pilaf is word of Persian origin and means densely cooked rice.


Combine lamb mince and breadcrumbs in a medium bowl. Season with salt and pepper. Shape mixture into 16 meatballs. Heat 2 teaspoons of the oil in a large saucepan over moderate heat. Cook meatballs, in batches, for 4-5 minutes or until brown and cooked. Transfer to a heatproof plate; cover to keep warm.

Heat remaining oil in pan. Increase heat to moderately high. Add onion and eggplant; cook and stir for 3-4 minutes or until golden brown. Add garlic and spices; cook and stir for 30 seconds or until fragrant. Add rice; cook and stir for 1 minute or until coated in spices. Add stock; bring to the boil. Reduce heat to low; cook, covered, for 10-12 minutes or until stock is absorbed. Remove from heat.

Add half the meatballs, currants and pistachio to rice; mix well. Stand, covered, for 10 minutes (do not lift lid).

Whisk yoghurt and tahini in a small bowl. Add 1/2 cup of the coriander to rice; stir to combine. Serve pilaf topped with remaining meatballs and tahini yoghurt. Garnish with remaining coriander and tomato.


  • 400 g. lamb mince
  • 2 tsp packaged dried breadcrumbs
  • 1/4 cup rice bran oil
  • 1 medium brown onion, finely chopped
  • 1/2 medium eggplant, cut into 1-2 cm. pieces
  • 2 cloves garlic, crushed
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 1/2 cups basmati rice
  • 3 cups chicken stock
  • 1/2 cup currants
  • 1/2 cup shelled pistachios, toasted, coarsely chopped
  • 1/2 cup greek-style natural yoghurt


You can use sultanas instead of currants.

When the Pilaf is finished, serve it on a plate, garnish with cherry tomatoes and parsley and serve with corn bread.

Due to the many nutritional benefits, it is necessary to include rice in our menus at least once a week and combine it with different ingredients, in order to take advantage of its beneficial impact on the biological balance of the organism.