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Persian Lamb Quinoa Pilaf

Persian Lamb Quinoa Pilaf

4rating out of 5

(464 reviews from our customers)

Prep Time

20 min


North African

The base for our pilaf, traditionally a mixed rice dish, is made up of super trendy, nutrituous as anything, quinoa, prounounced 'keen-wa'. This virtuous yet cosy number combines pan-fried lamb, chickpeas, toasted almonds, fresh mint and sweet cranberries. Perfumed with the spice blend ras el hanout, for unmistakable Persian flavour.

Prep Time

20 min


North African

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
30g dried cranberries
2 garlic cloves
1 spring onion
10g fresh mint
British Lamb mince2
200g British lamb mince
1 bag of blanched almonds †
1 tbsp ras el hanout
130g quinoa
1 tin of chickpeas
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of dried cranberries (30g)
  • 1 garlic clove
  • 1 spring onion
  • 10g mint
  • British lamb mince
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tbsp ras el hanout
  • 130g quinoa
  • 1 can of chickpeas (400g)
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 924 kJ
220 kcal
3095 kJ
738 kcal
of which saturates
8.5 g
2.5 g
28.5 g
8.4 g
of which sugars
21.5 g
4.1 g
71.9 g
13.8 g
Fibre 5.1 g 17.1 g
Protein 12.2 g 40.7 g
Salt 0.86 g 2.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 garlic clove
1 spring onion
spring onion
10g mint
mint (100%)
British lamb mince
1 bag of blanched almonds (25g)
whole blanched almond (nut) 100%. May contain peanut, sesame & other nuts.
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
130g quinoa
1 can of chickpeas (400g)
chickpeas, water, salt, ascorbic acid
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
  • Allergens highlighted by † (nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Persian Lamb Quinoa Pilaf

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Add the quinoa to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 15-20 min or until tender



2 Persian Lamb Quinoa Pilaf

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Add the lamb and cook for 4 min, breaking it up as you go, until it's starting to crisp and colour

3 Persian Lamb Quinoa Pilaf

Meanwhile, peel and finely chop (or grate) the garlic 

Chop the spring onion[s] roughly

Strip the mint leaves from the stems and chop finely, discarding the stems

Drain the chickpeas in a sieve for later

4 Persian Lamb Quinoa Pilaf

Add the almonds to a baking tray and put them in the oven for 5 min or until they've darkened slightly in colour

Once toasted, remove the tray from the oven and leave to cool 

5 Persian Lamb Quinoa Pilaf

Crumble the stock cube[s] into the mince along with the garlic, spring onion, ras el hanout and a pinch of sugar, salt and pepper

Cook for 2 min, then add the drained chickpeas

Cook for 3 min further or until the mince is cooked through

6 Persian Lamb Quinoa Pilaf

Once the quinoa is tender, add the dried cranberries straight into the same pot and cook for 1 min further, until the cranberries have rehydrated 

Drain the cooked quinoa and cranberries in a sieve and leave to steam-dry for a few min

7 Persian Lamb Quinoa Pilaf

Meanwhile, chop the toasted almonds roughly



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Gently mix the steam-dried quinoa and cranberries through the lamb with half the almonds and half of the mint

Serve and garnish with the remaining almonds and mint


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