This lamb and aubergine rice one pot is a recipe I have been meaning to share for AGES. It’s an utterly delicious dinner I have been making at home for the past few months and I finally found the time to write all the details down in this recipe post.
Fragrant cumin and cinnamon, lamb and aubergine, pomegranate and mint. With an added crunch of hazelnut. All the flavours and textures in this dish are a fabulous combination.
I should also note that this is not an authentic levantine dish, merely inspired by the spices and ingredients that are commonly used in that region of the Middle East.
I Have a Nut Allergy, Can I Skip the Hazelnuts?
Yes absolutely, these provide some lovely flavour and texture but are not an essential component of the topping. You could replace with pine nuts (if you are not allergic to these), seeds or even crispy breadcrumbs if you want to add some crunch.
Can I Make This Lamb & Aubergine Rice Dairy Free?
It’s a naturally dairy free recipe, so no changes needed :).
Levantine Lamb & Aubergine Rice One Pot
This recipe serves 4 people and you will find the full details below, along with some method photos to help guide you. Any questions while you are making it, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org.
If you enjoy this gluten free lamb & aubergine rice one pot recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Enjoy! Laura xxx
A delicious rice one pot with lamb, aubergine and levatine spices. Topped with pomegranate, roasted hazelnuts and fresh mint.
- 200g basmati rice
- 2 aubergines
- 2 medium-sized red onions
- 500g lamb mince (15-20% fat)
- 3 cloves garlic
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground all spice
- 1 tsp garam masala
- 2 tbsp tomato puree
- 380ml chicken stock
- 100g picked pomegranate seeds (about 1 pomegranate)
- 70g roasted hazelnuts, roughly chopped
- Half a bunch (about 10g) fresh mint, leaves picked and stalks discarded
- Rinse the rice under running water and then place in a bowl, filled with cold water, to soak while you prepare the aubergines. This soaking will help remove the excess starch form the rice.
- Slice the aubergines thinly (approx 0.5 cm slices). Take a large non-stick frying pan with high sides (and lid) and add a drizzle of olive oil. Cook the aubergine slices in batches, until they are begginign to soften, adding extra olive oil with each batch, and transfer onto a plate. Set aside.
- Finely dice the red onions and add to the pan with a little olive oil. Cook for 5 minutes over a medium-low heat until softened.
- Add the minced lamb to the pan, turn the heat up to medium, and cook for a couple of minutes until the lamb has turned from pink to brown.
- Now in goes the cinnamon, cumin, all spice, garam masala, minced garlic and tomato puree. Stir through the lamb and rice and cook for a couple of minutes. Then add the aubergine slices and stir them through the rice, followed by the chicken stock.
- Spread the rice into a fairly even layer, covered by the stock, bring to the boil then turn down to a low simmer (low heat) and place the lid on the pan. Cook for 20 minutes with the lid on, until the rice has soaked up the liquid. It should be perfectly cooked, but if still too firm, add an extra 20ml water and cook with the lid on for a further 5 minutes.
- Take the lid off, and turn the heat up to medium to help give the rice a nice crispy bottom. Cook for a few minutes (be careful it does not burn) while you prepare the toppings. Then scatter the rice with the chopped hazelnuts, pomegranate seeds and mint leaves (roughly torn). Serve as a standalone dish or with a big side salad or pan fried, buttery cavolo nero. Delicious!
For more delicious one pot dinners, you’ll find a whole chapter of them in my cookbook Eat & Enjoy Gluten Free, which you can preorder worldwide now! Or try these gluten free recipes to whet your appetite:
Happy cooking! Laura xxx