(Mevlana (Tekke) Pilavi - Konya)
1/2 cup rice, washed, drained
200 g lamb, diced
1 + 1 cup hot water
1 small onion, chopped
2 tbsp butter
7-8 roasted chestnuts, peeled
1 small carrot, cut in julienne style
1/4 cup chickpeas, canned, rinsed, drained
1 tbsp pine nuts
1 tbsp currants, washed
2 tbsp almond, blanched, sliced
1/2 tsp sugar
1/2 tsp cinnamon
Cook the lamb cubes with their own juice. Then add 1 cup of hot water. Cook at medium-low heat until a little bit of water is left and the lambs are softened.
Add the carrot, pine nuts and currants, and stir for 2 minutes. Add the chestnuts, chickpeas, rice, sugar, cinnamon, salt, pepper and 1 cup of hot water, stir. Turn the heat down to low. Cover and cook until all the water evaporates. Let the Pilaf stand for 5 minutes, then serve.
- Mushroom Soup, Quince Compote and Turkish Coffee.