Turkish · Dinner
Wedding Rice Pilaf (High-Protein)
Turkish wedding pilaf built on butter-toasted rice and orzo, enriched with seared lamb shoulder and shredded lamb liver for extra protein, plus toasted pine nuts and currants. Simmered in lamb stock with cinnamon and allspice, finished with browned butter, this pilaf is a shared centrepiece dish served warm at Anatolian wedding feasts.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
702Calories
61.8gProtein
30.9gFat
58.1gCarbs
8.9gSugar
5.3gFiber
620mgSodium
482mgChol
13.5gSat Fat
910mgPotassium
75mgCalcium
9.4mgIron
27.2mcgVitamin B12
3.2mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the lamb shoulder and liver into small cubes, rinse the rice until water runs clear, and finely dice the onion.
2
Sear
Melt half the butter in a saucepan over medium-high heat and sear the lamb shoulder for 4 minutes, turning occasionally, until browned on all sides.
3
Sauté
Add the diced onion and cook over medium heat for 3 minutes, stirring occasionally, until softened and translucent.
4
Toast
Stir in the pine nuts, orzo and rinsed rice and toast over medium heat for 2 minutes, stirring constantly, until the rice turns opaque and nuts smell nutty.
5
Simmer
Add the liver, currants, spices and stock, season with salt and pepper, bring to a boil, then reduce to low heat, cover and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
6
Rest
Remove from heat and let stand covered for 10 minutes until grains finish steaming and separate.
7
Finish
Melt the remaining butter over medium heat for 1 minute until golden brown and nutty-smelling, then drizzle over the pilaf.
8
Plate
Mound the pilaf onto a warm plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz433g lamb shoulder
- 4.2 oz120g lamb liver
- 2/3 cup130g basmati rice
- 4 tbsp50g orzo
- 1 1/2 cup360ml lamb stock
- 2 tbsp28g butter
- 2 tbsp18g pine nuts
- 2 tbsp20g dried currants
- 4 tbsp40g onion
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground allspice
- 1 tbsp14g butter, for browning
- salt, to taste
- black pepper, to taste
