STREAMING NOW: The Delicious Miss Dahl

Savory Turkish Pilaf

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“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!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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