This traditional central Anatolian dish is not made by stuffing a vegetable; instead, seasoned rice fills a clean cotton cloth, which is tied closed, placed in the pot above the meat, and steamed for hours. Because the rice does not touch the water, the grains stay separate and absorb the aroma of the meat.
Soak the rice in warm salted water for 20 minutes. Rinse until the water runs clear, then drain. Mix half the softened butter, half the salt, the black pepper, and the allspice into the rice.
Line a large bowl with the boiled and rinsed cloth and pour the seasoned rice into the center. Gather the four corners of the cloth and tie them loosely with kitchen twine, leaving plenty of room inside.
Arrange the bone-in lamb pieces in a deep pot. Add the diced onion, the remaining salt, and the remaining butter.
Pour in enough water to cover the meat. Place the rice bundle on top of the meat, keeping it above the water. If the bundle is submerged, the rice will turn mushy.
Cover and cook over the lowest heat for two and a half hours. The dish is ready when the meat separates from the bone when pressed with a fork and a grain of rice from the bundle can be crushed. Untie the cloth, pour the rice onto a platter, and arrange the meat on top.
Do not fill the cloth all the way; leave at least one-third empty. The rice doubles in size as it cooks, and a tightly tied cloth can tear. Boil and rinse the cloth before using it. Allergens: According to the ingredient list, this contains milk and dairy products. Check packaged product labels for other allergens.
Bezin temiz pamuklu olması şart, sentetikle denemeyin. Bezi de sıkı bağlamayın, pirinç şişecek yer istiyor. Pirinci beze koymadan önce yıkayıp süzmek gerekiyor, nişastalı pirinç bezin içinde birbirine yapışıp topak oluyor.
Pamuklu bez şart, sentetik bez buharda eriyor. Bezi kullanmadan önce kaynar suda haşlayın, apre kokusu pirince geçiyor.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
