One of the showpiece rice dishes of Eastern Anatolian tables, this recipe renders lamb tail fat carefully, browns cubed lamb in it, and then cooks the rice in the rendered fat. It stays flavorful after cooling, so it is easy to pack for a picnic.
Put the lamb tail-fat cubes in a wide pot and render them over very low heat for 15 minutes, stirring occasionally. Strain out and remove the browned pieces.
Sauté the onion in the rendered fat. Add the cubed lamb and cook for 8 minutes, until its color changes.
Add the rinsed rice and hot water and adjust the salt. Once it boils, cover and cook over low heat for 17 minutes.
Remove the pot from the heat and let it rest, covered, for 10 minutes before serving.
Render the lamb tail fat over very low heat, stirring occasionally; high heat can burn it and give the pilaf a bitter smell.
Kuyruk yağını gerçekten çok kısık ateşte erittim, hiç yanmadı ve pilava inanılmaz bir koku verdi, misafirlerim tabaklarını sildi.
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