TurkishMain course
Turkish lamb pilau
This pilau combines tender lamb, aromatic spices, and fluffy basmati rice, brightened by sweet dried apricots and fresh mint. It starts with toasting pine nuts and browning the lamb with cinnamon and onion, building layers of flavor. Everything then simmers together until the rice is tender and has absorbed all the stock. A final sprinkle of fresh mint and toasted pine nuts finishes the dish.
Method
2 steps · 22 min total
- 01
Toast Nuts and Brown Lamb
In a large pan, dry-fry the pine nuts until they're lightly toasted and fragrant, then tip them onto a plate to cool.
Add the 1 tablespoon olive oil to the same pan, then fry the onion and cinnamon together until the onion starts to turn golden. Turn up the heat, stir in the lamb, and cook until the meat changes color. Finally, tip in the basmati rice and cook for 1 minute, stirring constantly to coat the grains.
- 02
Simmer and Finish
Pour in 500ml of boiling water, crumble in the lamb stock cube, and add the dried apricots. Season to taste.
Turn the heat down to low, cover the pan, and simmer for 12 minutes, or until the rice is tender and all the stock has been absorbed. Give it a gentle toss with the toasted pine nuts and fresh mint, then serve immediately.
