Turkish Lamb Pilau Recipes

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SAVORY TURKISH PILAF



Savory Turkish Pilaf image

I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/2 lb boneless lamb, cut in julienne strips
3 medium onions, chopped
1/4 cup walnut pieces
2 cups uncooked rice
1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped
1/4 cup raisins
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon sage
1/4 teaspoon allspice
4 cups boiling beef bouillon or 4 cups water
1 teaspoon chopped parsley or 1 teaspoon mint (optional)

Steps:

  • Heat the butter over medium heat and sauté the lamb until brown.
  • Remove the meat from pan and keep hot.
  • In the same butter, cook the onion until it is soft but not brown.
  • Add the nuts and rice and cook for 5 minutes, stirring constantly.
  • Add the tomato through the bouillon; the dish will sizzle.
  • Stir and cover tightly.
  • Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
  • Return the lamb to the rice and heat thoroughly.
  • Let stand, covered, in a warm place 15 minutes without cooking.
  • Sprinkle on parsley or mint.

Nutrition Facts : Calories 495.3, Fat 20, SaturatedFat 9.1, Cholesterol 48.1, Sodium 1762.2, Carbohydrate 65.4, Fiber 2.7, Sugar 7.8, Protein 13.4

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