Fragrant Beef Pilaf
with Flaked Almonds, Spinach and Coriander Yoghurt
- Nuts
- Milk
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
.
Ingredients
15
Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
240
British Beef Mince
1
Red Onion
1
Garlic Clove
150
Basmati Rice
1
Coriander
1
Spring Onion
50
Harissa Paste
1
Ground Turmeric
10
Beef Stock Paste
100
Baby Spinach
75
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
50
Water for the Beef
300
Water for the Rice
Utensils
Instructions
a) Heat a large frying pan over medium heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as the can burn easily. Set aside in a bowl. b) In the same frying pan, heat a drizzle of oil over high heat. Once hot, add the beef and cook until browned, 4-5 mins, break it up with a wooden spoon as it cooks. Drain any excess oil from the pan. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. c) Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.
a) While the rice is cooking, roughly chop the coriander (stalks and all), trim the spring onion then thinly slice. b) On medium-high heat, stir the red onion into the pan with the beef. Cook the onion until soft, 3-4 mins. c) Lower the heat and add the garlic, harissa paste and turmeric and cook, stirring, for 1 min.
a) Stir the beef stock paste and water (see ingredients for amounts), into the beef mix and bring to the boil. b) Add the spinach to the pan a handful at a time and stir in until wilted and piping hot, 1-2 mins. c) Taste and season with salt and pepper if necessary.
a) Put the Greek yoghurt into a small bowl and mix in half of the coriander. Season with salt and black pepper then set aside. b) Fold the cooked rice gently through the beef mixture with the remaining coriander. c) Taste and add more salt and pepper if needed.
a) Serve the beef pilaf in deep bowls with a generous dollop of coriander yoghurt. b) Sprinkle the toasted flaked almonds and sliced spring onion over the pilaf. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fragrant, balanced flavours, though some found it needed more spice or seasoning for a bolder taste.
- Ease of prep: Quick and simple to make, perfect for busy weeknights; several noted it took longer than the stated 20 minutes.
- Suggestions: Consider adding more harissa paste or chilli for extra heat; some recommended including raisins or mango chutney for sweetness.
- Portions: Generous servings that often provided leftovers for lunch; a few found the rice-to-meat ratio too high.
- Texture: Toasted almonds added a nice crunch, though some felt the dish was a bit dry overall.
