Savory Turkish Pilaf

DESCRIPTION

This Turkish rice dish is bursting with savory flavors. Succulent lamb pieces are combined with rubbed sage, raisins and allspice. It’s finished with coarsely chopped walnuts for texture and crunch.

Total Time
1 Hr, 40 Mins
Serves
8
Meal
Dinner

Total Time

Prep Time
10 Mins
Cook Time
1 Hr, 30 Mins
Total Time
1 Hr, 40 Mins

Nutrition

Calories
333 cal
Total Fat
11 g
Polyunsaturated Fat
2 g
Cholesterol
35 mg
Sodium
1056 mg
Carbohydrates
45 g
Dietary Fiber
4 g
Protein
13 g

Ingredients

  • 1/2 stick (4 tablespoons) butter
  • 1/2 pound (8 ounces) boneless lamb, cut into cubes/bite-size pieces
  • 3 medium onions, chopped
  • 1/4 cup coarsely chopped California walnuts
  • 2 cups uncooked white rice
  • 1 large tomato (fresh) or 1 large canned tomato, peeled, seeded & chopped
  • 4 cups boiling beef bouillon or 4 cups boiling water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon allspice
  • 1/4 cup raisins
  • 3 tablespoons chopped parsley or mint

Preparation

  1. In a large pan, heat butter over medium heat and sauté lamb until brown, turning occasionally. Remove the meat from pan, cover with tinfoil to keep hot.
  2. In the same pan add butter, then cook onion over medium heat until soft but not brown. Add the walnuts and rice; cook for 5 minutes, stirring constantly.
  3. Add the tomato and the bouillon or water; the dish will sizzle.
  4. Add the salt, pepper, sage, allspice and raisins to the pan. Stir and cover.
  5. Reduce heat to the lowest possible heat setting and simmer until the rice is tender and all the liquid is absorbed (approximately 60 minutes).
  6. Return the lamb to the rice and heat thoroughly. Remove from heat and let stand, covered, for 15 minutes.
  7. Sprinkle on parsley or mint and serve.