A wedding and holiday-table classic from Southeastern Anatolia, kaburgalı pilav is made by searing lamb ribs, slow-braising them until tender, and steaming rice in the resulting broth. Folding the fall-off-the-bone meat back into the rice makes for a rich, substantial feast dish.
Sear the lamb ribs in half the butter, turning until browned on every side, about twelve minutes.
Add the onion, bay leaf and water, bring to a boil, then cover and braise over low heat for sixty minutes, until the meat falls off the bone.
Lift the ribs out and remove the bones, shred the meat into large pieces and set aside, then strain the remaining broth.
Add the remaining butter to the strained broth and bring to a boil, stir in the cumin, salt and black pepper, add the washed rice, and simmer over low heat for twenty minutes until the liquid is absorbed.
Remove from the heat and let it rest, covered, for fifteen minutes.
Fold the shredded rib meat into the pilaf, fluff with a fork, and serve sprinkled with parsley.
Do not crowd the pot while searing the ribs, or they will steam instead of browning. Do not skip the resting time; waiting with the lid closed is what separates the grains. Allergens: contains dairy (butter).
Skimming the layer of fat off the broth before straining gives the pilaf a lighter finish.
Admin DadaGastro · verified in test kitchenKimyonun 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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