Turkish lamb pilau
Turkish lamb pilau rewards the cook who respects its balance of sweet and savory. The cinnamon isn't a whisper but a confident spice that plays against tart apricots and rich lamb stock, creating a sauce that clings to each grain of basmati rice. Pine nuts add textural contrast and a subtle bitterness that prevents the dish from tipping into sweetness. This is pilau as a composed dish, not an afterthought to meat.
Instructions
step 1 Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate.
Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden.
Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time. step 2 Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste.
Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed.
Toss in the pine nuts and mint and serve..
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