Spiced Beef Pilaf
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Prep: 10 mins
Cook: 25 mins
A surprisingly simple dish with bags of flavour, that’s ready before you can say ‘spicy beef’. Rich mince is muddled with aromatic spices, juicy stock-soaked apricots and fluffy bulgar wheat for a truly comforting one-pot feast.
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732 kcal
(per portion)
Ingredients you'll need
  • 250g beef mince
  • 1 onion
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 2 tomatoes
  • 50g dried apricots
  • 150g bulgar wheat
  • 1 chicken stock cube
  • 50g peppery salad leaves
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
Step by step this way
  • 1.

    Set a large pan over a medium-high heat. Pour in 1 tbsp olive oil and crumble in the beef mince with a pinch of salt and pepper. Stir well with a wooden spoon to break the meat up. Fry for 3-4 mins till browned all over.

  • 2.

    Peel the onion and the garlic clove and finely chop them both. Add to the mince along with 1 tsp each cumin, turmeric and coriander seeds, and the cinnamon stick. Cook for a further 2-3 mins, stirring frequently.

  • 3.

    While the mince and spices cook, roughly chop the tomatoes and apricots. Slide them into the pan.

  • 4.

    Crumble the stock cube into a large jug and add 500ml boiling water. Stir with a fork till dissolved.

  • 5.

    Pour the bulgar wheat into the pan and cover with the hot stock. Stir everything together, reduce the heat to a gentle simmer then pop a lid on the pan and cook till the wheat is tender and fluffy, about 15 mins.

  • 6.

    Remove the pan from the heat and allow to steam for a further 5 mins in the pan, with the lid on. Taste and add a little seasoning if required.

  • 7.

    Use a ladle to heap the pilaf into deep bowls, and serve with the peppery salad leaves on the side.

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