Kabune Pilaf | Isparta-Style Lamb and Chickpea Rice

Put the cubed lamb in a pot with 1.5 liters of cold water and bring to a boil. Skim the foam from the surface. Simmer over low heat for 55 minutes, until the meat separates into strands when pressed with a fork. Strain the meat and reserve the broth in a separate container; you should have 1.2 liters. Top up with hot water if needed.

Melt the butter in a pilaf pot, add the drained lamb, and cook over medium heat, turning until the edges brown. Add the cooked chickpeas, cinnamon, and black pepper and stir for 2 more minutes.

Add the soaked and rinsed rice to the pot and stir for 3–4 minutes, until it absorbs the fat. Stop when the grains turn from translucent to milky white; over-toasting will break them.