Turkish lamb pilau

Turkish lamb pilau

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(22 ratings)

Cook: 30 mins

Easy

Serves 4
Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb

Nutrition and extra info

Nutrition: per serving

  • kcal584
  • fat24g
  • saturates9g
  • carbs65g
  • sugars0g
  • fibre3g
  • protein32g
  • salt1.4g
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Ingredients

  • small handful pine nuts or flaked almonds
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 cinnamon sticks, broken in half
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 500g lean lamb neck fillet, cubed
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 250g basmati rice
  • 1 lamb or vegetable stock cube
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 12 ready-to-eat dried apricots
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • handful fresh mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. 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.

  2. 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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Comments, questions and tips

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Cats whiskers
4th Jan, 2017
Cooked this this evening using left over shoulder of lamb. Will not bother again
Rubberdog
27th Nov, 2016
Not sure what that photograph is of, but I followed this recipe to the letter and ended up with a grey, flavourless gruel. Only thing that worked out well was that the lamb stayed tender & juicy due to the pre-frying. Overall a waste of time and expensive lamb. Can only imagine the author never actually tried to cook this, and it's a theoretical recipe. Don't bother!
madmrsmonkey
25th Oct, 2016
I'm in the process of making this using the 'tip' slow cooker method (I have the slow cooker cook book too). It's been on for 2 hours, the rice around the edges has completely lost its definition and is now just mush. The rice in the middle is hard. No liquid left. I followed the recipe exactly.... I have now stirred it and added a touch more water but worried it's just a completely waste of money.... Any suggestions? Cook book says there no need for accompaniments and will serve 4. Not my family - nowhere near enough!!
emma.nicholson1980
21st Mar, 2016
I also agree with some of the other reviews - it's a very bland recipe. We tried adding lemon juice, honey, salt and more cinnamon and was still really bland
babyblade
21st Mar, 2016
3.8
Good little recipe. Used leftover roast lamb and a 250g pouch of microwave ready cooked rice to serve 2 people, reduced the quantity of stock accordingly because it wasn't necessary to cook the rice. Added 1 tbsp of Ras-el-hanout spice blend and used mint sauce cos I didn't have any fresh mint, added some fresh chopped parsley too. ... Thought I'd stuck pretty close to the recipe, but now I've written it down, perhaps I didn't ;-) Using to microwave pouch is 100% the way to go for a fluffy texture, the rest is up to you.
Meanie01
20th Jan, 2016
I followed recipe but found the dish too bland and too stodgy (rice became really starchy).
NatKJ21
10th Dec, 2015
3.8
My family aren't too keen on cinnamon and don't much like nuts or fruit as part of the evening meal so we adapted this quite a bit- kale went in at the last minute instead of fruit and coriander replaced the cinnamon. We sprinkled a few mixed herbs and some paprika and seasoned with a little salt and pepper. I usually never add salt to any meal but the dish seemed to be a little bland so I gave it a go but it didn't make much difference. It wasn't until I thought to add parmesan that the dish really turned into something! I would 100% do this again but with the adjustments I made- we love kale so this went down a storm, the coriander and other herbs and spices added nice flavour but the parmesan really finished it off. Yum!
Maija Aliisa Young's picture
Maija Aliisa Young
3rd Oct, 2014
2.55
I found this overall a bit too dry for my liking, but overall a pleasant dish with subtle aromas.
suzymmorton
5th Jun, 2013
4.05
I agree with the other reviews- its ok but could be better. The meat was a bit tough and I'd definitely cook it for longer next time. I rinsed the rice before adding it and even then it was a little starchy. I'd be tempted to add a bit more flavouring next time too. But generally it was quick and easy and not so bad!
danielandcarlmurray
7th Apr, 2013
This was lovely. Very easy and quick meal to make but full of flavour. I diced the apricots into smaller bits and I would suggest adding more mint as the mint really sets off the dish.

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beawyt
21st Feb, 2015
5.05
I used Stella rice as it cooks faster the trick is to soak the rice in cold water for 30 minutes before cooking. I also added Bharat dates and dried cranberries
klwilcox
18th Jan, 2014
I added 2 teaspoons of Sumac with the stock & used a little mint sauce to give it more body ... Absolutely delicious