Crimean Tatar Lamb and Rice Pilaf
A fragrant one-pot dish with tender lamb, aromatic rice, and warm spices, reflecting Crimea's culinary heritage. This mediterranean-inspired mediterranean (mediterranean) ready in about 45 minutes pairs pound ground lamb, tablespoons vegetable oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound ground lamb
- 2 tablespoons vegetable oil
- 1 large onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup long-grain rice
- 1.5 cups chicken broth
- 1/4 cup fresh mint
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add 1 pound ground lamb and cook until browned, breaking into small pieces, about 5 minutes. Drain excess fat.
- Step 2: Add 1 large onion, finely diced, and 2 garlic cloves, minced. Cook for 3 minutes until onion is soft. Stir in 1 teaspoon ground cumin and 1/2 teaspoon ground coriander, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup long-grain rice, rinsed, and 1.5 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in 1/4 cup fresh mint, and let stand covered for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crimean Tatar Lamb and Rice Pilaf take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crimean Tatar Lamb and Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground lamb from drying out.
Can I substitute ingredients in Crimean Tatar Lamb and Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crimean Tatar Lamb and Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crimean Tatar Lamb and Rice Pilaf?
Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
