Turkish lamb pilau
Turkish lamb pilau is a fragrant, one-pot dish where tender lamb meets warm spices, sweet dried apricots, and toasted pine nuts. The cinnamon and allspice lend a subtle depth, while the lamb’s caramelized edges add a rich, savory backbone—each bite balances sweetness, warmth, and a gentle crunch from the nuts. The dish’s layered aromas—sautéed onions, toasted spices, and fresh mint—make it a standout, perfect for cozy dinners or celebratory meals. With minimal effort, it delivers bold, comforting flavors that linger long after the last bite.
Ingredients
- Pine NutsHandful
- Olive Oil1 tablespoon
- Onion1 Large Chopped
- Cinnamon2
- Lamb500g
- Basmati Rice250g
- Lamb Stock1
- Dried Apricots12
- MintHandful
Nutrition
Directions
- 1
step 1
- 2
Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- 3
step 2
- 4
Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
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