Turkish lamb pilau
Pine nuts, lamb and basmati rice come together in this Turkish lamb — 55 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate.
- Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden.
- Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste.
- Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed.
- Toss in the pine nuts and mint and serve.
You'll use: Frying pan / skillet · Pan · Saucepan
Watch how it's made
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What to serve with Turkish lamb pilau
- Corba Side
- Kumpir Side
- Turkish rice (vermicelli rice) Miscellaneous
- Ezme Vegetarian
Tips & common questions
How long does Turkish lamb pilau take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Turkish lamb pilau via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.