Roll up for our latest take on a pilaf – a Moroccan version with ras el hanout! This adventurous spice blend gives the beef an abundance of flavour while the garnishes of roasted almonds, mint and lemon yoghurt round out the meal perfectly.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
ras el hanout
beef-style stock powder
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
water (for the rice)
water (for the beef)
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Trim the broccolini and cut in half. Thinly slice the red onion. Grate the carrot (unpeeled). Finely chop the garlic. Roughly chop the baby spinach leaves. In a small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice, then season with salt. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium high-heat. Add the broccolini, onion and carrot, then season with salt. Cook until softened, 3-5 minutes. Transfer to a plate. Return the pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes.
Reduce the heat to medium-high, then add the butter, ras el hanout, honey, currants, tomato paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the beef-style stock powder and water (for the beef). Bring to a simmer and cook until slightly thickened, 3-4 minutes. Season to taste. TIP: Add a splash more water if the sauce looks too thick.
While the beef is simmering, pick the mint leaves. Roughly chop the roasted almonds. Add the broccolini, onion, carrot, baby spinach and lemon zest to the cooked rice. Gently toss together, then season with salt and pepper.
Divide the rice pilaf between bowls. Top with the ras el hanout beef and the lemon yoghurt. Tear over the mint leaves. Garnish with the roasted almonds. Serve with any remaining lemon wedges.