A specialty of wedding and holiday tables in Southeastern Anatolia, this lamb rib pilaf is made by searing the ribs and simmering them in their own broth until tender, then cooking the rice in the strained meat broth. The meat is pulled from the bones and folded into the rice for a rich, hearty feast dish.
Sear the lamb ribs in half of the butter in a pot for 12 minutes, until browned on all sides.
Add the onion, bay leaf, and water and bring to a boil. Cover and simmer over low heat for 60 minutes, until the meat pulls away from the bones.
Remove the ribs from the water and take the meat off the bones. Shred it into large pieces and set aside; strain the remaining broth.
Add the remaining butter to the strained broth and bring to a boil. Add the cumin, salt, black pepper, and rinsed rice. Simmer over low heat for 20 minutes, until the liquid is absorbed.
Remove the pot from the heat and let the rice rest, covered, for 15 minutes.
Fold the shredded rib meat into the rice, fluff with a fork, and serve sprinkled with parsley.
Do not crowd the pot while searing the ribs, or they will steam instead of brown. Do not skip the resting time; leaving the lid closed helps the rice grains separate. Allergen: contains dairy (butter).
Kimyonun kokusu et suyuna güzelce sinmiş, sekiz kişilik davet sofrasında tencere tertemiz boşaldı.
Kaburgaları altmış dakika değil kırk beş dakikada sudan çıkardım, et kemikten tam ayrılmadı ve pilava karışınca birkaç sert lokma kaldı; bir dahaki sefere tarifte yazan süreye sadık kalacağım.
Kaburgadan ayrılan et pilava öyle güzel karışmış ki kalabalık davette herkes ikinci tabağını istedi.
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