Persian Lamb Rice Pilaf with Sultanas, Almonds and Pistachios

Steps

1. Heat a drizzle of oil in a large, heavy-based pot (with a lid) on medium heat. Cook onion and garlic, for 3–4 minutes, stirring occasionally, until onion is soft. Increase heat to medium-high.
2. Add lamb mince and Persian seasoning and cook for 4–5 minutes, breaking up with a wooden spoon as it cooks, until browned. Add stock, water, rice, salt, chickpeas and sultanas to pot, increase heat to high and bring to the boil.
3. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. While pilaf is cooking, cut cherry tomatoes in half; grate carrot; finely slice both measures of mint leaves.
5. When pilaf has finished cooking, gently fold through cherry tomatoes, carrot, peas and first measure of mint. Season to taste with salt and pepper.
6. Divide Persian lamb rice pilaf between plates and sprinkle over almond and pistachio mix. Drizzle over yoghurt and garnish with remaining mint.