Name: Fragrant Turkish Lamb Pilau Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Middle-eastern
Ingredients: 1.5 lbs lamb shoulder, cut into 1-inch cubes; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1.5 cups basmati rice, rinsed and drained; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 1 can (15 oz) chickpeas, rinsed and drained; 1/3 cup raisins; 2.5 cups low-sodium beef broth; Salt and black pepper to taste; 1/4 cup toasted pine nuts, for garnish

This fragrant Turkish lamb pilau recipe is ready in 60 minutes and delivers a comforting, spiced family dinner. Tender chunks of lamb are simmered with warm spices, then cooked together with basmati rice, chickpeas, and sweet raisins. It is a traditional homestyle meal that brings the rich flavors of Istanbul straight to your kitchen table.

Instructions

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Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed lamb shoulder and sear until browned on all sides, about 6 to 8 minutes, then remove the lamb with a slotted spoon and set aside.

Reduce the heat to medium, then add the chopped onion and minced garlic to the same pot. Sauté for about 5 minutes until the onions are soft, translucent, and have absorbed the flavorful drippings from the bottom of the pot.

Stir in the ground cumin, cinnamon, and allspice, cooking for about 1 minute until highly fragrant. Add the rinsed basmati rice to the pot, stirring constantly for 2 minutes to toast the grains and coat them thoroughly in the spiced oil.

Return the browned lamb to the pot along with the chickpeas, raisins, and beef broth, stirring gently to combine. Season generously with salt and black pepper, then bring the liquid to a boil over high heat.

Once boiling, cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer undisturbed for 20 minutes, or until the rice is tender and all the liquid has been fully absorbed.

Remove the pot from the heat but keep the lid on, allowing the dish to steam for an additional 10 minutes. Fluff the fragrant rice gently with a fork, then transfer to a serving platter and garnish with toasted pine nuts before serving.