A rich pilaf from the Harput region, made with browned lamb cooked with rice and topped with crisp walnut pieces. The walnuts’ slightly bitter flavor balances the meat.
Put the diced lamb in a pot with the roughly chopped onion, water and salt. Simmer over low heat until the meat is tender.
Drain the lamb, reserving the stock. Brown the meat lightly in some of the butter.
Toast the rinsed rice in the remaining butter for a few minutes, then add the browned lamb.
Add the strained hot lamb stock, salt and black pepper. Cook over low heat until the liquid is absorbed.
Leave the pilaf to rest for 10 minutes, then transfer it to a serving dish. Scatter the roughly chopped walnuts over the top and serve hot. Important: Add the walnuts just before serving, without cooking them, to keep them crisp.
Important: Add the walnuts to the pilaf at the very end. If cooked for too long, they will soften and lose their crunch. Allergen: contains tree nuts (walnuts).
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