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Harissa Spiced Beef Pilaf

Harissa Spiced Beef Pilaf

with Flaked Almonds, Spinach and Coriander Yoghurt

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This Harissa Spiced Beef Pilaf is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

15 grams

Toasted Flaked Almonds


1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

150 grams

Basmati Rice

240 grams

Beef Mince

1 bunch(es)


1 sachet(s)

Harissa Paste

1 sachet(s)

Ground Turmeric

10 grams

Beef Stock Paste

100 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt


Not included in your delivery

50 milliliter(s)

Water for the Beef

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3239 kJ
Energy (kcal)774 kcal
Fat36.7 g
of which saturates12.0 g
Carbohydrate71.9 g
of which sugars8.7 g
Protein38 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
c) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Drain well in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Meanwhile, heat a large frying pan on medium heat (no oil).
b) Once the pan is hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl.


a) Pop the (now empty) pan back on high heat with a drizzle of oil.
b) Once hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, roughly chop the coriander (stalks and all).


a) Once the mince has browned, lower the heat to medium and add the onion. Cook until soft, 3-4 mins, then add the garlic, harissa paste and turmeric. Stir-fry for 30 secs.
b) Stir in the beef stock paste and water for the beef (see ingredients for amount), bring to the boil, then lower the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
d) Taste and season with salt and pepper if needed.


a) In a small bowl, combine the yoghurt and half the coriander. Season with salt and pepper, then set aside.
b) Gently fold the cooked rice and remaining coriander through the beef.
c) Taste and add more salt and pepper if needed.


a) When everything is ready, serve the harissa beef pilaf in bowls and top with a generous dollop of coriander yoghurt.
b) Sprinkle over the almonds to finish.