Binnur's Turkish Cookbook

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Monday, April 09, 2012

Lamb Pilaf with Chickpeas-Raisin and Almonds

(Divriği Pilavi - Sivas)

Lamb Pilaf with Chickpeas-Raisin and Almonds
~250 g lamb, cut in cubes
1 cup hot water (for lamb)
1 small onion, chopped

3/4 cup long-grain rice, rinsed
1 1/2 cup hot water or chicken stock (for pilaf)
2 tbsp butter
1/3 cup chickpeas, canned, rinsed
1/4 cup Sultana or Golden raisins, stems cut off
1/4 cup almonds, bleached, slivered
1/2 tsp all spice
1 tsp salt
Pepper

Cook the lamb cubes with their own juice. Then add 1 cup hot water and onion. Cook at medium-low heat until the lamb pieces are tender and all the water evaporates. Then add the rest of the ingredients. Cover and turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on back. Let the Pilaf stand for about 5-6 minutes. We call this brewing time.

Serve the Divrigi Pilavi with Ayran by the side:)

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1 Comments:

At 6:43 PM, Blogger Foodie said...

thank you so much for posting this.

 

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