Iraqi Spiced Steak Strip and Carrot Rice

Name: Iraqi Spiced Steak Strip and Carrot Rice with Cucumber Tomato Salad and Yogurt
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Steak Strips; 1 Piece of Lime; 1 Piece of Red onion; 1 Piece of Carrot; 1 Piece of Dried lemon; 0 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 2 Grams of Turmeric powder; 2 Grams of Curry powder; 2 Grams of Cinnamon powder; 2 Grams of Arabic mix masala; 2 Grams of Cardamom powder; 150 Grams of Long grain rice; 1 Piece of Chicken stock cube; 10 ML of Saffron Splash; 300 ML of Water; 10 Grams of Fresh mint; 1 Piece of Cucumber; 1 Piece of Tomatoes; 0 Tsp of Salt; 20 Grams of Almond slivers; 170 Grams of Natural yogurt

with Cucumber Tomato Salad and Yogurt

Known as Timman Jizar across Baghdadi home kitchens, this hearty one-pot rice pilaf exudes warming spices such as cardamom, cinnamon, and dried tangy lime.

48 Reviews

Cals 723 · Prot 56 · Carbs 90 · Fat 14

Global Eats

45 min

Iraqi Spiced Steak Strip and Carrot Rice with Cucumber Tomato Salad and Yogurt

Known as Timman Jizar across Baghdadi home kitchens, this hearty one-pot rice pilaf exudes warming spices such as cardamom, cinnamon, and dried tangy lime.

48 Reviews

Cals 723 · Prot 56 · Carbs 90 · Fat 14

Global Eats

Ingredients

Carrot Rice

Steak Strips

350 Grams

Lime

1 Piece

Red onion

1 Piece

Carrot

1 Piece

Dried lemon

1 Piece

Salt

0.3 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Turmeric powder

2 Grams

Curry powder

2 Grams

Cinnamon powder

2 Grams

Arabic mix masala

2 Grams

Cardamom powder

2 Grams

Long grain rice

150 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Saffron Splash

10 ML

Water

300 ML

Salad

Fresh mint

10 Grams

Cucumber

1 Piece

Tomatoes

1 Piece

Salt

0.3 Tsp

To serve

Almond slivers 2*

20 Grams

Natural yogurt 4*

170 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3024 / 723
Fats (g)	14.4
of which saturated (g)	6
Carbohydrates (g)	90
of which sugars (g)	15.1
Fibers (g)	8
Proteins (g)	55.9
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep and marinate

Slice the lime in half.
Pat the steak strips dry with a paper towel. Chop them into smaller bite-sized pieces.
Add them to the bowl with a pinch of salt, pepper, and a squeeze of lime juice (reserve the rest for the salad). Marinate for 15 min.
Peel and finely chop the onions. Peel and chop the carrots into small bite-sized pieces.
Lightly bruise and split the cardamom pods with the back of a knife.

Tip! Marinating the steak in lime will help tenderize the meat by breaking down the protein fibers before frying.

2 Prep dried lemon

Rinse the dried lemon.
With one hand, hold tightly and using a fork, gently pierce holes through the hard shell several times all the way around.

Tip! Piercing the dried lemons will help them soften and infuse their flavour better while braising in stews or steaming in rice.

3 Fry steak

Heat a large non-stick pot over high heat.
Once really hot, add a drizzle of oil, the steak strips.
Fry for 4-5 min until browned.
Once the juices evaporate, add the onions.
Fry for 2-3 min further.
Add the carrots, turmeric, curry powder, cinnamon, Arabic masala, cardamom powder, and whole dried lemon.
Fry for 2-3 min further until fragrant.

4 Add rice

Wash and drain the rice.
Add the rice and fry for 1 min stirring to coat the grains in the oil and spices.
Crumble in the 0.5 chicken stock cube.
Add the measured water, saffron splash, and stir well.
Bring to a boil, then reduce the heat to medium-low and cover.
Cook for 12-15 min or until the water is absorbed and the rice is fully cooked through, and the steak has softened.
Remove the pot from the heat. Keep covered until serving.

5 Make salad

Meanwhile, pick and finely chop the mint leaves.
Chop the cucumber into small bite-sized pieces.
Chop the tomatoes into small bite-sized pieces.
In a bowl, combine the cucumber, tomatoes, mint, and a squeeze of the remaining lime, with a pinch of salt.

6 Serve

In a small frying pan, dry toast the almonds.
Serve the Iraqi Spiced Steak Strip and Carrot Rice with Cucumber Tomato Salad and Yogurt alongside.
Top with almond slivers.