Turkish Lamb Pilaf
Pilaf in general is a wonderful dish.  When you mix the lamb and the seasonings in with it, it is absolutely amazing.  I did some research to see what other dried fruits that they used in this region.  I found that cherries, figs, and apricots were used quite a bit in this style of cuisine.  This dish was something like I have never made before, and it is something that my family has already requested again. I made a Turkish Yogurt Dip to go over it, and homemade Naan Bread.  We made a full meal out of it.
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Ingredients
  • 2 tbsp olive oil (you can use what ever kind of oil you wish to use. )
  • 1 lb lamb cut in to julienne strip (thin strips) (I used lamb leg that was deboned, but you can use which ever style of lamb. )
  • 2 medium size onions fine dice (use what ever color onions you have on hand.)
  • 1/4 cup walnuts or pinenuts (you can use almonds, pistachios, or any other nut that you prefer or if you or someone you know has a nut allergy, just omit them and it will still be delicious.)
  • 1 cup uncooked rice. (use what ever kind rice that you like. I use plain white rice. )
  • 1 tomato peeled and seeded and diced (you can use any kind of tomato or use a 14.5 oz can of tomatoes, just drain the liquid.)
  • 1/4 cup dried figs (I used 3 different dried fruits and it was delicious)
  • 1/4 cup dried cherries (I used 3 different kinds of dried fruits)
  • 1/4 cup dried cranberries (I used 3 different kinds of dried fruits.)
  • 2 tsp salt
  • 1 tsp black pepper (you could use white pepper if you want)
  • 1/2 tsp dried ground sage
  • 1/4 tsp all spice
  • 2 cup boiling bouillon cubes ( I used beef) (you can use chicken bouillon or water. which ever you have on hand)
  • 4 tbsp fresh parsley chopped or dried parsley (you can use either or. Add less or more. I put some in the food while cooking.)
Instructions
  1. Heat the oil in a large pot, saute lamb strips, cook with a little bit of stock from the bouillon until tender. Remove the lamb from the pan and heat.
  2. Add the onions in the same pot that you cooked the lamb. Cook until tender. Don't brown the onions.
  3. Add the nuts and the rice to the onions. Mix well and cook covered over medium heat. Stirring constantly.
  4. Preheat the oven to 375 degrees.
  5. Add the tomatoes, all the dried fruit, salt, pepper, sage, allspice, parsley, and the stock from the bouillon cubes. You will hear a little bit of a sizzle which is normal.
  6. Cover the rice tightly with a lid to secure it. Cook in a 375 degree oven for 20 to 30 minutes. This might take longer depending on your oven and kind of rice used.
  7. Once rice is done, add the lamb back to the pot of rice, and heat all the way through. I placed it back in the oven for like 10 to 15 minutes just to make sure it was heated through.
  8. Remove from the heat and let stand for 15 minutes. I placed it on top of my counter to let it stand.
  9. Before serving you can sprinkle with the parsley. Then it's ready to enjoy.
Recipe Notes

This recipe was an amazing lunch and dinner for us.  We love lamb but know how expensive it can be.  You can substitute it out for steak, chicken, turkey, seafood, or goose.  I think that with the flavor profile that it would be amazing with all of these.  Just with the seafood, I would poach it in the liquid close to the end of the cooking with the rice.  Seafood has a tendency to cook more quickly than other proteins so you would have to watch it.  Also some other proteins may take longer to cook.  Also you could make this completely vegetarian by using vegetable stock and just adding more dried fruits and some chickpeas and I think it would absolutely be great.