Lamb and Sultana Pilaf

Name: Lamb and Sultana Pilaf (Kıbrıslı üzümlü pilav)
Yield: Serves 3-4
Cuisine: Turkey
Ingredients: 1 pint/600 ml water or lamb stock; 1 teaspoon kırmızı biber; 1 lb/450 g minced lamb; 1 pint/600 ml water or lamb stock; 1 teaspoon ground cinnamon; 2 tablespoons sunflower seeds; 1 teaspoon cumin seeds, crushed; ½ teaspoon ground allspice; salt and freshly ground black pepper; salt and freshly ground black pepper; extra ground cinnamon or chopped fresh parsley to sprinkle over the top; extra ground cinnamon or chopped fresh parsley to sprinkle over the top; 8 oz/225 g long-grain rice; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 tablespoons sultanas; 1 onion, chopped; 1 red or green pepper, chopped (optional); 1 red or green pepper, chopped (optional); 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter

Kıbrıslı üzümlü pilav

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

There are many rice dishes that include meat, usually sweet or spicy. This version, sweetened with sultanas, is favoured in Northern Cyprus and western Turkey. It is often made, or served, with peppers and eaten with yogurt. Peppers accompanying this dish should he grilled, roasted or pickled.

Ingredients

8 oz/225 g long-grain rice
1 onion, chopped
1

Asia
Turkey
Cyprus
Aegean
Main course
Mediterranean
Gluten-free

Method

Wash the rice and soak if necessary. Soften the onion and pepper in the fat. Stir in the sultanas, sunflower seeds and spices. Add the drained rice and pour over the stock. Season with the salt and pepper and bring the liquid to the boil for 1-2 minutes. Simmer gently until almost all the liquid has been absorbed. Remove the pan from the heat, cover with a dish-towel, then