Turkish · Dinner
Wedding Rice Pilaf
Turkish celebration rice pilaf built on butter-toasted orzo and rice, finished with tender braised lamb shoulder, currants, pine nuts and warm spices. The lamb is braised until it shreds, then folded through the buttery grains with dill for a fragrant, festive one-bowl dish served warm.
$6
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
638Calories
31.2gProtein
33.1gFat
52.7gCarbs
9.1gSugar
3.5gFiber
932mgSodium
120mgChol
11.9gSat Fat
610mgPotassium
70mgCalcium
4.3mgIron
2.1mcgVitamin B12
5.2mgVitamin C
gluten-free
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the lamb shoulder chunks dry with paper towel and season with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the lamb on all sides for 5 minutes until deeply browned.
3
Braise
Add diced onion to the pot, pour in chicken stock, cover and simmer over low heat for 75 minutes until the lamb shreds easily.
4
Rest
Lift the lamb onto a plate and rest for 10 minutes, then shred into bite-size pieces with two forks, reserving the braising liquid.
5
Toast
Melt butter in a saucepan over medium heat, add orzo and toast for 2 minutes until golden and nutty smelling.
6
Simmer
Stir in rice and cinnamon with 1/2 cup braising liquid, bring to a simmer over medium-low heat, cover and cook for 15 minutes until tender.
7
Toast
In a dry pan over medium heat, toast pine nuts for 2 minutes, shaking often, until golden brown, then set aside.
8
Finish
Fold the shredded lamb, currants, lemon juice, dill and half the toasted pine nuts through the rice and orzo until evenly combined.
9
Plate
Spoon the pilaf onto a plate and scatter with remaining pine nuts to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder, cut into 1-inch chunks
- 2/3 cup130g basmati rice
- 4 tbsp40g orzo
- 2 tbsp28g butter
- 2 tbsp18g pine nuts
- 1/4 tsp1/4 tsp cinnamon
- 1 cup240ml chicken stock
- 4 tbsp36g currants
- 11 onion
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 1 tbsp14ml olive oil
