An Iraqi table classic where spiced lamb skewers are grilled and laid over a buttery, cinnamon-scented rice pilaf. The skewers' smoky char rounds out the richness of the rice.
Toss the cubed lamb with garlic, cumin, olive oil and salt, let it sit for 15 minutes, then thread onto skewers.
Heat the barbecue and grill the skewers, turning, for 12 minutes until browned on all sides.
Melt the butter in a pot, add the rice and cinnamon and toast for 2 minutes, then add water to cover and salt, and cook for 18 minutes until the water is absorbed.
Transfer the pilaf to a serving plate, arrange the grilled skewers on top and garnish with toasted almonds before serving.
Soak and rinse the rice for at least 20 minutes before cooking; skipping this makes the pilaf sticky. Allergens: contains milk and dairy (butter) and tree nuts (almond).
18 dakika yazan pilav pişirme süresi bende 25 dakikaya çıktı, pirinç türüm farklı olabilir; suyu ölçüyü aynen uyguladım ama dibi tutmasın diye ateşi biraz daha kısmam gerekti.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.