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Steak, Hazelnut and Lentil Pilaf

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2hrs 50mins

Ingredients Nutrition

  • 2 cups basmati rice
  • 12 lb flank steak, pounded and sliced thin
  • 12 lemon, juice of
  • 14 cup hazelnuts, chopped
  • 12 cup lentils, cooked to al dente and drained
  • 12 teaspoon cinnamon, divided
  • 1 12 teaspoons cumin, divided
  • 1 beef double bouillon cubes (knorr)
  • 1 tablespoon chopped parsley
  • salt and pepper (to taste)
  • 3 tablespoons olive oil, divided (about)
  • lemon wedge (for serving)


  1. Stir together olive oil, 1/4 tsp cinnamon, 1/2 tsp cumin salt and pepper to taste, and lemon juice.
  2. Pour over meat to coat all pieces, and place in the refrigerator to marinate 2 hours.
  3. In a large sauce pan, heat 1 tsp oil.
  4. Roast hazelnuts until lightly golden, then add rice and 4 cups water, lentils, a splash of olive oil, boullion cube, remaining cumin and cinnamon, parsley, salt and pepper to taste.
  5. Bring to a boil and boil 5 minutes, uncovered.
  6. Reduce heat to low; cover and continue to cook 10 more minutes, without liftting lid.
  7. Remove from heat and allow to stand 5 more minutes before you lift the lid.
  8. Meanwhile, heat 1 tbsp oil in a saucepan over medium high heat, and sautei beef slices until cooked through (about 5-7 minutes); set aside.
  9. After rice has"rested" 5 minutes, fluff with a fork, and remove to a serving platter.
  10. Top with beef and freshly chopped parsley and garnish with lemon wedges.

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