July, 24th 2024
Vegan Lebanese Lamb Pilaf
Fri, 06 August 2021
  • Servings 4 Servings
  • Time 45 Minutes
  • Difficulty Beginner
  •  Print


  • 8 Pcs Vegan Mutton
  • 1½ Cups Basmati Rice
  • ¼ Cup Lentils
  • 1 Eggplant or Zucchini, Sliced
  • Oil for Frying
  • Some Salt and Pepper to Taste
  • 5 Tbsp Olive Oil
  • 3½ Tbsp of the Spice Mix
  • 6 Tbsp Raisins
  • 5 Whole Cardamoms 
  • 2 Cinnamon Sticks (Optional)
  • ¼ Tbsp Liquid Smoke
  • 4 Tbsp Mushroom Bouillon 
  • 3 Small Dried Shiitake Mushroom
  • 800ml of Vegetable Stock
  • 1 Diced Onion

Pilaf Spice Mix:

  • 1 Tbsp Allspice
  • 1 ½ Tsp Garlic Pwd
  • 1 ½ Tsp Onion Pwd
  • 1 Tsp Paprika Pwd
  • 1 Tsp Black Pepper
  • 2 Dried Bay Leaves


  • First, let’s prepare the ‘beef’ bouillon. In a fine food processor, add in allspice, garlic powder, onion powder, paprika powder, black pepper, dried shiitake mushroom, dried bay leaves. Blitz them into a fine powder.
  • In a large saucepan, sautée some diced onion with oil until lightly browned. Then add in the vegan mutton (thawed) and continue to fry. After the “beef” is seared, add in the premade spice mix (3 ½tbsp) and cook for a bit.
  • Then add in vegetable stock, liquid smoke, and mushroom bouillon. 
  • On another frying pan/wok, heat some oil and fry the sliced eggplants. 
  • In a rice cooker, add in the fried zucchini/eggplants, then add in the par-boiled mutton. Then add in the mixed rice and lentils (half-cooked). Top it all off with some olive oil.
  • Pour in with the boiling stock and cook the rice.
  • After it’s all cooked, it’s time to serve! Enjoy this whole meal for 2 big plates. Serve it along with fresh tomatoes on Iftar!