A classic Iraqi meal of spiced lamb skewers grilled over charcoal and served over cinnamon rice cooked in butter. The smoky aroma of the skewers complements the rich rice.
Toss the cubed lamb with the garlic, cumin, olive oil, and salt. Let it rest for 15 minutes, then thread it onto skewers.
Heat the grill and cook the skewers for 12 minutes, turning them until browned on all sides.
Melt the butter in a pot, add the rice and cinnamon, and sauté for 2 minutes. Add enough water to cover the rice and the salt, then cook for 18 minutes, until the liquid is absorbed.
Transfer the rice to a serving platter, arrange the grilled skewers on top, garnish with toasted almonds, and serve.
Soak the rice in water for at least 20 minutes and rinse it before cooking, or the pilaf may turn sticky. Allergens: milk/dairy (butter) and tree nuts (almonds).
18 dakika yazan pilav pişirme süresi bende 25 dakikaya çıktı, pirinç türüm farklı olabilir; suyu ölçüyü aynen uyguladım ama dibi tutmasın diye ateşi biraz daha kısmam gerekti.
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