Turkish · Dinner
Wedding Rice Pilaf (Gluten-Free)
Turkish celebration pilaf with pan-browned lamb shoulder, butter-toasted basmati rice, currants, toasted pine nuts, warm cinnamon and allspice, simmered in lamb stock until fluffy, and finished with fresh dill. A gluten-free grain dish traditionally served at Turkish wedding feasts.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
698Calories
33.6gProtein
38.4gFat
54.8gCarbs
9.7gSugar
3.1gFiber
638mgSodium
163mgChol
17.3gSat Fat
662mgPotassium
66mgCalcium
3.9mgIron
2.2mcgVitamin B12
3.5mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Dice the lamb shoulder into small even pieces, finely dice the onion quarter, and rinse the basmati rice in a sieve under cold water until clear.
2
Sear
Melt half the butter in a small saucepan over medium-high heat and brown the lamb pieces for 4 to 5 minutes, turning occasionally, until deeply browned on all sides.
3
Toast
Add the pine nuts to the same pan over medium heat and toast for 1 to 2 minutes, shaking often, until golden brown and fragrant; tip onto a plate.
4
Sweat
Melt the remaining butter in the pan over medium-low heat and sweat the diced onion for 3 to 4 minutes, stirring occasionally, until soft and translucent.
5
Toast
Stir in the rinsed rice and coat it in the butter, toasting over medium heat for 1 to 2 minutes until the grains turn opaque and smell lightly nutty.
6
Simmer
Return the lamb to the pan, add the stock, currants, cinnamon, and allspice, and bring to a boil over high heat, then reduce to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
7
Rest
Remove the pan from the heat and let it stand covered for 5 minutes.
8
Finish
Fluff the pilaf gently with a fork, fold in the toasted pine nuts and chopped dill, and season with salt and black pepper to taste.
9
Plate
Mound the pilaf onto a warmed plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g lamb shoulder
- 2/3 cup130g basmati rice
- 4 tbsp56g butter
- 2 tbsp28g pine nuts
- 2 tbsp20g currants
- 11 onion
- 1 1/3 cup320ml lamb or beef stock
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground allspice
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
