Suleiman’s Pilaff

Name: Suleiman’s Pilaff
Ingredients: dripping or olive oil, for frying; dripping or olive oil, for frying; 450 g (1 lb) long-grain rice; 1 litre (2 pints) boiling water; 2-3 onions, chopped; 2 garlic cloves, chopped; 4 fresh tomatoes, chopped, or 230 g (8 oz) can of chopped tomatoes; 4 fresh tomatoes, chopped, or 230 g (8 oz) can of chopped tomatoes; 1 tablespoon currants; 1 tablespoon sultanas; a pinch of dried thyme or rosemary; a pinch of dried thyme or rosemary; salt and pepper; salt and pepper; 125-175 g (4-6 oz) lean cooked lamb, diced

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

An excellent way of using up small bits and pieces of cooked ham left over from a joint. The rice is fried before boiling to make it richer.

Ingredients

dripping or olive oil, for frying
450 g (1 lb) long-grain rice
1

Side dish
Gluten-free

Method

Melt a good lump of dripping, or heat 3 tablespoons olive oil in a heavy-based saucepan and fry the rice gently, stirring, until it begins to look transparent. Pour the boiling water over the rice and boil fast, uncovered, for about 12 minutes or until the rice is tender. Strain and return to the pan, cover and leave over a very low heat.

Meanwhile, fry the other ingredients in oil or d