A rich pilaf specific to the Harput region, in which lamb is browned and cooked with rice, then topped with crunchy walnut pieces. The walnut's slightly bitter taste balances the flavor of the meat.
Place the cubed lamb in a pot with roughly chopped onion, water, and salt, and simmer over low heat until the meat softens.
Drain the boiled meat and set the broth aside, then sauté the meat in part of the butter until lightly browned.
Sauté the washed rice in the remaining butter for a few minutes, then add the sautéed meat.
Add the strained hot broth, salt, and black pepper, then cook over low heat until the liquid is absorbed.
Let the rice rest for 10 minutes, transfer to a serving plate, sprinkle with roughly crushed walnuts, and serve hot. Important: add the walnuts at the moment of serving rather than cooking them, so they stay crunchy.
Important: Add the walnuts to the pilaf last — if cooked too long, they soften and lose their crunch. Allergen: contains tree nuts (walnut).
If you roughly crack the walnuts and lightly toast them in a dry pan, their aroma increases noticeably.
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