Name: Turkish Lamb Pilau Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Turkish
Ingredients: small handful pine nuts or flaked almonds; 1 tbsp olive oil; 1 large onion, halved and sliced; 2 cinnamon sticks, broken in half; 500g lean lamb neck fillet, cubed; 250g basmati rice; 1 lamb or vegetable stock cube; 12 ready-to-eat dried apricots; handful fresh mint leaves, roughly chopped

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Introduction

Turkish lamb pilau is a fragrant and comforting one-pot dish combining tender lamb, aromatic spices, and sweet dried apricots. This recipe balances rich flavors with fresh mint and crunchy nuts, perfect for a satisfying family meal or special occasion.

A silver pot filled with cooked rice mixed with pieces of browned meat and small apricot-colored dried fruits scattered evenly throughout. The rice is light brown with a fluffy texture, dotted with green herb bits and light beige pine nuts. A silver spoon with a wooden handle is placed inside the pot, resting against the side. The pot is set on a white marbled surface. The overall look is warm and savory, showing a rich mix of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Small handful pine nuts or flaked almonds
1 tbsp olive oil
1 large onion, halved and sliced
2 cinnamon sticks, broken in half
500g lean lamb neck fillet, cubed
250g basmati rice
1 lamb or vegetable stock cube
12 ready-to-eat dried apricots
Handful fresh mint leaves, roughly chopped

Instructions

Step 1: Dry-fry the pine nuts or almonds in a large pan over medium heat until lightly toasted. Remove from the pan and set aside on a plate.
Step 2: Add the olive oil to the same pan, then fry the sliced onion and broken cinnamon sticks together until the onion starts to turn golden.
Step 3: Increase the heat, stir in the cubed lamb, and cook until the meat changes color on all sides.
Step 4: Add the basmati rice to the pan and cook for 1 minute, stirring constantly to coat the grains in the juices.
Step 5: Pour in 500ml boiling water, crumble in the stock cube, add the dried apricots, and season with salt and pepper to taste. Reduce the heat to low, cover, and simmer gently for 12 minutes, or until the rice is tender and the liquid has been absorbed.
Step 6: Stir in the toasted nuts and roughly chopped fresh mint leaves just before serving to add freshness and crunch.

Tips & Variations

For a lighter version, substitute chicken for lamb and use chicken stock with currants instead of dried apricots.
If using a slow cooker, toast the nuts separately, then fry the onion and cinnamon until soft. Add the lamb and brown it, then combine all ingredients including rice, stock, and apricots in the slow cooker. Cook on low for 3-4 hours until the rice is tender. Stir in nuts and mint before serving.

Storage

Store any leftover pilau in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of water to prevent drying out. This dish does not freeze well due to the rice texture.

How to Serve

The image shows a close-up of a white cooking pot filled with cooked rice mixed with pieces of brown meat, light orange dried apricots, and small pine nuts. There are also small green herbs scattered throughout the rice. A silver spoon with a wooden handle rests inside the pot, partly submerged in the food. The pot sits on a surface with a white marbled texture. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this pilau?

Yes, you can use other tender cuts like lamb shoulder or leg, but avoid tougher cuts unless slow cooking, as they need longer to become tender.

What if I don’t have basmati rice?

You can substitute with other long-grain rice varieties, but avoid short-grain types as they tend to be stickier and may change the dish’s texture.