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Ottoman-Style Pilaf with Lamb

This Ottoman-style pilaf is a rich and aromatic dish featuring tender lamb, fragrant spices, and a delightful mix of nuts and raisins. Traditionally prepared with either lamb or mutton, this pilaf has deep roots in Ottoman cuisine, where it was often served alongside slow-cooked stews or roasted meats. The combination of warm spices, crunchy pistachios and almonds, and the natural sweetness of raisins creates a beautifully balanced dish that is both comforting and elegant. Perfect as a side dish or a standalone meal, this pilaf pairs wonderfully with braised meats or kebabs, making it a versatile addition to any feast. The slow infusion of flavors ensures a dish that is deeply satisfying, with each grain of rice absorbing the essence of the spices and lamb. Whether served at a festive gathering or as a special weeknight meal, this pilaf brings a taste of history and tradition to the table.

Main | Side | Turkish | Dairy-Free | Egg-Free | Gluten-Free | Halal | Kosher | Shellfish-Free | Soy-Free | Lamb Pilaf | Mixing Bowl | Pot | Saucepan | Basmati Rice | Lamb | Pistachio | Raisin | Boiling | Sautéing | Simmering | Soaking | Stirring | Family Gathering | Festive
Time to complete

Prep

15min

Cook

30min

Wait

15min

Total

1h

Ingredients (Makes 4 portions)
  • 300 g (10.5 oz) boneless lamb leg, thinly sliced
  • 380 g (13.4 oz) long-grain rice
  • Seeds from 2-3 cardamom pods (optional)
  • ½ tsp allspice
  • 120 g (4.2 oz) shelled pistachios
  • 100 g (3.5 oz) blanched almonds
  • 750-760 ml (3 ¼ cups) water
  • 4 tbsp golden raisins
  • 4 tbsp black currants
  • 120 ml (½ cup) olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 6
  • Carbohydrates: 22
  • Fiber: 2
Directions

Sautéing the Lamb

  • 1. Heat the olive oil in a wide saucepan over medium heat. Add the sliced lamb and sauté for 2-3 minutes, stirring occasionally, until it changes color.

Cooking the Lamb

  • 2. Pour in just enough water to cover the lamb pieces and simmer until the liquid is fully absorbed.

Adding Spices and Nuts

  • 3. Season with salt and pepper, then add the cardamom seeds (if using), allspice, pistachios, and almonds. Stir for 1-2 minutes to combine.

Incorporating the Rice

  • 4. Add the rice and stir for 1-2 minutes until the grains appear glossy.

Simmering the Pilaf

  • 5. Pour in the measured water and bring to a boil. Reduce the heat, add the raisins and currants, season with additional salt and pepper, and cook according to the rice package instructions until all the liquid is absorbed and the rice is fluffy.

Resting and Serving

  • 6. Remove from heat, cover the pot with a clean kitchen towel, and let it rest for 10-15 minutes. Fluff the rice with a fork and serve warm.
Cookix's Secrets

Alternative Cooking Method

  • Prepare the pilaf in a rice cooker for a hands-off approach.

Alternative Proteins

  • Substitute lamb with chicken or beef for a different take on the dish.

Bold Flavor Enhancements

  • Add a pinch of saffron or cinnamon for a more aromatic dish.

Flavor Enhancement

  • Toast the nuts lightly before adding them to the dish for a deeper, richer flavor.

Healthier Version

  • Use brown rice instead of white rice for added fiber and nutrients.

Rice Preparation

  • Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffier texture.

Seasonal Tweaks

  • Replace raisins with dried apricots or figs for a different fruit profile.

Serving Suggestions

  • Pair this pilaf with slow-cooked lamb stew or grilled meats for a complete meal.