(Ayvali Sacakli Pilav)
1 lamb shank or dark chicken meat
3/4 cup rice, washed, drained
2 tbsp butter
1 medium onion, sliced
1 cup beef broth, warm
1 small carrot, peeled, grated
2 tbsp Sultanas
2 tbsp pine nuts, lightly toasted
3 tbsp pistachio, lightly toasted
2 tbsp sliced almond, bleached, lightly toasted
1/2 tsp cinnamon
1 quince, finely sliced
1 tbsp lemon juice
Zest of one lemon
1/2 Package Shredded Dough ~225 gr (1 package = 454 gr)
2 tbsp butter, melted
I used 21.5 cm (81/2 inch) round oven proof dish
Place the lamb shank in a medium cooking pot. Pour water in until they're all covered. Cook on medium-high heat for about 10 minutes. Remove the foam from the surface. Then reduce heat and simmer. Add the salt and pepper. Occasionally turn the shank over to cook both sides. Cook until 1 cup of beef broth is left in it. Occasionally add hot water into the pot, turn it so that all sides are cooked uniformly. Remove the fat and bone, tease out the meat. Drain the broth, put aside. Now the meat broth is ready to cook pilaf.
Meanwhile saute the onion with butter, Add the rice, saute for about 1-2 minutes. Add the one cup warm beef broth, carrot, sultanas, pine nuts, pistachio, almond, cinnamon, salt and pepper. Turn the heat to low, put the lid on. Cook until the rice absorbs all the water.
Place the sliced quince and lemon juice in a small pot. Cover with the water and cook until they are tender, drain. Toss them with the lemon zest.
Pour the melted butter all over the shredded dough. Break it into the small pieces with your hand. Place the half of it the bottom of the oven proof dish equally. Press it with your palm. Toss the cooked pilaf with meat and quince. Lay down it all over the dough equally. Press it down using the back of the spoon or your palm. Cover the pilaf with the rest of the dough.
Preheat the oven to 400 F (200 C) and bake until the colour of the top turns golden. Let it cool down for about 5 minutes. Cover the large service plate with the pot, turn it upside down. Then, you can lift the pot:) Serve while still warm.