Entree: Turkey – Gaziantep – Firik Pilavı (Smoked green wheat and rice pilaf typically cooked with lamb and aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, diced (approx. usable weight)
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (170 g) firik (smoked cracked green wheat), rinsed and drained
- 1/2 cup (100 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) hot lamb or chicken stock
- 1/4 cup (35 g) pine nuts, lightly toasted
- 2 tbsp (25 g) currants or sultanas (optional)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 2 tbsp (30 g) chopped fresh flat-leaf parsley for garnish

Instructions

1. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy saucepan over medium-high heat. Add the diced lamb and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pan add remaining 2 tbsp butter and 1 tbsp olive oil. Sauté the chopped onion until translucent, about 5 minutes. Stir in the tomato paste and cook 1 minute.
3. Add the rinsed firik and rice to the pan and stir to coat in fat. Toast gently for 2–3 minutes until fragrant.
4. Return the browned lamb to the pan. Add hot stock, cumin, black pepper, and salt. Stir once, bring to a gentle boil, then reduce heat to low, cover tightly and simmer 20–25 minutes until grains have absorbed the liquid and are tender.
5. While pilaf rests, toast pine nuts in a small dry skillet over medium heat until golden, about 2 minutes; set aside.
6. Remove pilaf from heat and let stand covered 10 minutes. Fluff gently with a fork, stir in currants if using, adjust seasoning, and sprinkle with toasted pine nuts and chopped parsley before serving.