Ilich
Indulge in the comforting flavors of *Ilich*, a one-pot Middle Eastern-inspired stew that combines tender chunks of beef or lamb with fragrant basmati rice and warm aromatic spices. This deeply satisfying dish features the smoky richness of tomato paste, the earthy warmth of turmeric, cumin, and cinnamon, and a savory broth that infuses every grain of rice with bold flavor. Perfect for cozy family dinners, Ilich is easy to prepare yet tastes like a labor of love, with just a handful of simple, pantry-friendly ingredients. Serve this hearty meal with fresh coriander for a vibrant finish or pair it with a crisp salad and warm flatbread for a complete, comforting experience. Perfectly suited for meal prep or special gatherings, this recipe is a must-try for fans of slow-cooked stews and effortlessly flavorful cooking.
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Recipe Information
Ingredients
- 500 g beef or lamb (bone-in, stew cuts preferred)
- 200 g white basmati rice
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 liter water or broth
- 2 tbsp fresh coriander, chopped (optional, for garnish)
Instructions
1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
2. Add the chopped onion and cook, stirring frequently, until it turns golden and translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the beef or lamb pieces to the pot and sear them on all sides until browned, about 5-7 minutes.
5. Stir in the tomato paste, turmeric, cumin, and cinnamon, making sure the meat is evenly coated with the spices.
6. Pour in the water or broth, ensuring the meat is fully submerged. Season with salt and black pepper.
7. Cover the pot and bring the liquid to a gentle boil. Reduce the heat to low and simmer for about 1 hour, or until the meat is tender.
8. Rinse the basmati rice under cold water until the water runs clear. Add the rice to the pot with the meat and stir gently.
9. Continue simmering until the rice is cooked and has absorbed most of the liquid, about 15-20 minutes. Stir occasionally to prevent sticking.
10. Once the rice is tender, remove the pot from the heat. Let it rest for 5 minutes with the lid on.
11. Garnish with chopped fresh coriander, if desired, and serve the Ilich hot alongside a fresh salad or flatbread.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
