Pilaf with lamb and pistachios
6 servings
30 minutes
Pilaf with lamb and pistachios is an exquisite dish of Turkish cuisine, infused with the aromas of spices and rich texture. Its origins trace back to the ancient times of the Ottoman Empire when rice dishes adorned the sultans' tables. At its core are tender lamb meatballs fried to a golden crust, sweet notes of raisins, and crunchy pistachios that add a nutty touch. Warm spices—cinnamon, cumin, and coriander—create a deep and harmonious flavor, while fried eggplants add softness. This pilaf is not just food but a true delight that warms the soul and is perfect for a festive dinner. It is served with vibrant slices of tomatoes and fresh cilantro, adding freshness and juiciness. Each bite is a journey into Turkey's rich gastronomic history.
1
Cut the eggplant into small cubes and place in a colander. Sprinkle with salt and let sit for 1 hour. Rinse and dry. Heat 2 tablespoons of oil in a large skillet, add the eggplants, and cook over medium heat for 8-10 minutes. Transfer to a paper towel.
- Eggplant: 1 piece
- Olive oil: 130 ml
2
Heat the remaining oil, leaving 2 tablespoons, add finely chopped onion and fry for 4-5 minutes until soft. Add half of the cinnamon, cumin, and ground coriander. Add rice, mix well, and add broth and salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes.
- Olive oil: 130 ml
- Onion: 1 head
- Ground cinnamon: 1 teaspoon
- Ground caraway: 2 teaspoons
- Ground coriander: 1 teaspoon
- Long-grain rice: 300 g
- Chicken broth: 500 ml
3
Place the meat in a bowl, add spices and the remaining cumin, cinnamon, and ground coriander. Salt and mix well. Shape very small balls, the size of a macadamia nut. Heat the remaining oil in a pan and fry the meatballs over medium heat for 5 minutes on each side. Transfer to a paper towel.
- Ground lamb: 500 g
- Spices: 0.5 teaspoon
- Ground caraway: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground coriander: 1 teaspoon
- Olive oil: 130 ml
4
Place sliced tomatoes in the pan and fry for 3-5 minutes until golden brown. Transfer to a plate.
- Tomatoes: 2 pieces
5
Add eggplant, roasted pistachios, raisins, and meatballs to the rice, and mix. Serve with tomatoes, topped with fresh coriander.
- Eggplant: 1 piece
- Pistachios: 3 tablespoons
- Zante currants: 2 tablespoons
- Ground lamb: 500 g
- Tomatoes: 2 pieces
- Fresh cilantro (coriander): 2 tablespoons
