Turkish Lamb Pilau Recipe – Turkey Special
Turkish Lamb Pilau is a hearty and aromatic one-pot dish that combines tender lamb with basmati rice, creating a flavorful and satisfying meal. The dish is infused with warm spices like cinnamon and complemented by the sweetness of dried apricots, offering a delightful balance of flavors. Often garnished with fresh mint and toasted pine nuts, this pilau is perfect for family dinners or special occasions.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
Turkish Lamb Pilau Ingredients :
- Small handful of pine nuts or flaked almonds
- 1 tablespoon olive oil
- 1 large onion, halved and thinly sliced
- 2 cinnamon sticks, each broken in half
- 500 grams lean lamb neck fillet, cut into cubes
- 250 grams basmati rice
- 1 lamb or vegetable stock cube
- 12 ready-to-eat dried apricots
- Handful of fresh mint leaves, roughly chopped
How to Turkish Lamb Pilau
Toast the pine nuts or almonds in a large dry pan over medium heat until lightly golden. Transfer them to a plate and set aside.
In the same pan, add the olive oil and heat over medium heat. Add the sliced onion and broken cinnamon sticks, and cook until the onion begins to caramelize and turn golden brown
Increase the heat slightly and add the cubed lamb to the pan. Stir-fry until the lamb changes color and starts to brown
Add the basmati rice to the pan and cook for 1 minute, stirring constantly to coat the rice with the flavors in the pan.
Pour in 500ml of boiling water and crumble in the lamb or vegetable stock cube. Add the chopped dried apricots and season with salt and pepper to taste.
Reduce the heat to low, cover the pan, and simmer gently for about 12 minutes, or until the rice is tender and has absorbed the liquid.
Stir in the toasted pine nuts or almonds and chopped mint leaves.
Serve the dish hot, allowing the flavors to meld together beautifully.
Enjoy this delicious lamb and rice dish, enriched with cinnamon, dried apricots, and crunchy nuts!
Recipe Notes:
Lamb Selection: Use lamb neck fillet or shoulder for tender results.
Rice Preparation: Rinse basmati rice until the water runs clear to remove excess starch, ensuring fluffy grains.
Sautéing: Sauté onions until golden before adding lamb to develop a rich base flavor.
Spice Infusion: Add ground cinnamon early to release its aroma, enhancing the dish’s depth.
Simmering: Cook the pilau on low heat to allow the flavors to meld and the rice to cook evenly.
Garnishing: Top with toasted pine nuts and fresh mint just before serving for added texture and freshness.
