Home > Recipes > Persian recipes > Crusty Persian rice with lamb meatballs recipe

Crusty Persian rice with lamb meatballs recipe

Name: Crusty Persian rice with lamb meatballs recipe
Cook time: 25 min
Total time: 25 min
Yield: Serves 2
Ingredients: Knob of Butter-Fingers Hot Chilli & Lime Zest Butter; 8 lamb meatballs; 100g Waitrose Ready To Go Red Onion (pre-sliced); 250g Tilda Chickpea, Yoghurt and Mint Steamed Basmati Rice; 150g pot thick natural yogurt to serve

Published: 28 Feb 11
Updated: 14 Nov 24

Experience the flavours of the Middle East with this crusty Persian-style rice with lamb meatballs recipe.

Easy
March 2011

Test kitchen approved

Serves 2
Takes 25 minutes to cook

Experience the flavours of the Middle East with this crusty Persian-style rice with lamb meatballs recipe.

Save recipe

Save

Save recipe Print

Rate

Ingredients

Knob of Butter-Fingers Hot Chilli & Lime Zest Butter
8 lamb meatballs
100g Waitrose Ready To Go Red Onion (pre-sliced)
250g Tilda Chickpea, Yoghurt and Mint Steamed Basmati Rice
150g pot thick natural yogurt to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the butter in a casserole or heavy-based saucepan (with a lid). Add the meatballs and pre-sliced red onion and cook for 5-7 minutes until nicely browned.
Stir in the rice, then cover with a tight-fitting lid and cook gently for 15 minutes (without lifting the lid) until the rice is crusty and golden on the bottom and the meatballs are cooked through.
Serve with a spoonful of yogurt.