Tigris Rice with Lamb and Apricots

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A fragrant rice dish cooked with ground lamb, dried apricots, and warm spices, evoking the fertile lands of Mesopotamia. This Mediterranean recipe, ready in about 40 minutes, pairs Basmati rice, Ground lamb, and Onion for a weeknight-friendly dinner. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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 cup Basmati rice, rinsed
• 8 oz Ground lamb
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 Cinnamon stick
• 3 Cardamom pods, lightly crushed
• 1/2 cup Dried apricots, chopped
• 2 cups Chicken broth
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup chopped onion and cook for 5 minutes until golden. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 8 oz ground lamb, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 7-8 minutes, breaking up meat until browned.
3. Step 3: Stir in 1 cup rinsed basmati rice, 1 cinnamon stick, 3 crushed cardamom pods, and 1/2 cup chopped dried apricots. Cook for 2 minutes, stirring to coat rice.
4. Step 4: Add 2 cups chicken broth and bring to a simmer. Reduce heat to low, cover tightly, and cook for 15 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove cinnamon stick and cardamom pods. Fluff rice with fork and stir in 2 tbsp chopped cilantro. Let rest 5 minutes before serving.