Lamb Pilaf with Chickpeas, Raisins & Almonds
250gr diced Lamb
1 small chopped Onion
2 tablespoons rinsed tinned Chickpeas
50gr of Sultanas or Golden Raisins (stems removed)
150gr washed Long Grain Rice
50gr bleached slivered Almonds
2 tablespoons of Butter
240ml Hot Water
360ml of Chicken Stock or Hot Water
½ teaspoon of All Spice
1 teaspoon of Salt
Pinch of Pepper
How to prepare
Brown the lamb, add the onion and 240ml of hot water.
Cook on a medium low heat until the lamb is tender and the water has evaporated.
Add the remaining ingredients, cover, reduce the heat to low and cook until the rice has absorbed all the water.
Remove the pan from the heat, take the lid off and place a clean cloth or kitchen paper over the rim and replace the lid.
Allow the pot to stand for 5-6 minutes before serving.
The Turkish name for this dish is Divriği Pilavi
Bordubet Cove Marmaris
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