A hearty Turkish rice dish featuring tender lamb, golden vermicelli, and fragrant spices.
Turkish Lamb Pilaf, known as Etli Pilav, combines basmati rice with succulent lamb, butter, olive oil, onions, and toasted vermicelli. Cumin, black pepper, and paprika add warmth and depth, while lamb stock gives the rice a rich, savoury flavour.
The vermicelli is toasted until golden before the rice and spices are added, creating a delicious nutty aroma. The cooked lamb is folded through the fluffy rice, and the dish is finished with fresh parsley and almonds for added colour and texture. It makes a satisfying meal for family dinners and special occasions.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg lamb
2 tbsp butter
1 tbsp olive oil
2 onions, sliced
80 g vermicelli
1 tsp cumin
½ tsp black pepper
½ tsp paprika
Salt, to taste
5½ cups lamb stock
Fresh parsley, for garnish
Almonds, for garnish
Method
Wash and Soak the Rice
Rinse the basmati rice thoroughly and soak it for 30 minutes. Drain well and set aside.Brown the Lamb
Heat the butter and olive oil in a large, heavy-bottomed pot. Add the lamb and brown it for approximately 10 minutes. Add the sliced onions and cook until they begin to soften.Toast the Vermicelli
In the same pot, add the vermicelli and toast until golden, stirring frequently to prevent burning.Add the Rice and Spices
Add the drained rice, cumin, black pepper, paprika, and salt. Stir gently to coat the rice with the butter, oil, and spices.Cook with Lamb Stock
Pour in the lamb stock and bring it to a boil. Cover the pot, reduce the heat to low, and cook for approximately 20 minutes, until the rice is tender and the liquid has been absorbed.Fold in the Lamb and Rest
Ensure the lamb is fully cooked and tender. Fold the cooked lamb through the rice and leave the pot covered for 10 minutes so the flavours can settle.Garnish and Serve
Fluff the rice gently with a fork. Garnish with fresh parsley and almonds before serving hot.
Serve
Serve Turkish Lamb Pilaf with cacık (Turkish yogurt and cucumber), shepherd’s salad, pickled vegetables, and warm flatbread. The cool yogurt and crisp salad balance the rich lamb and aromatic rice, creating a well-rounded Turkish-style meal.