Tigris Rice with Lamb and Apricots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant rice dish cooked with ground lamb, dried apricots, and warm spices, evoking the fertile lands of Mesopotamia. This middle eastern-inspired mediterranean ready in about 40 minutes pairs Basmati rice, Ground lamb, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

★ 4.6 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Middle Eastern cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Tigris Rice with Lamb and Apricots take to make?

Total time is about 40 minutes (15 min prep + 25 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 Tigris Rice with Lamb and Apricots?

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 basmati rice from drying out.

Can I substitute ingredients in Tigris Rice with Lamb and Apricots?

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 Tigris Rice with Lamb and Apricots 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 Tigris Rice with Lamb and Apricots?

Middle Eastern 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.

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