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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Boneless lamb shoulder, diced — 1 lb (454 g) raw
Unsalted butter — 1 1/2 oz (43 g)
Olive oil — 15/16 oz (27 g)
Onion, finely chopped — 6 oz (170 g)
Tomato paste — 0.53 oz (15 g)
Firik (smoked cracked green wheat), rinsed and drained — 6 oz (170 g) dry (estimated edible portion: 6 oz (170 g))
Long-grain rice, rinsed and drained — 3 1/2 oz (100 g) dry
Lamb or chicken stock — 1 lb 9 3/8 oz (720 g)
Pine nuts, lightly toasted — 1 1/4 oz (35 g)
Currants or sultanas, optional — 7/8 oz (25 g) (estimated edible portion: 7/8 oz (25 g))
Ground cumin — 0.18 oz (5 g)
Ground black pepper — 0.088 oz (2.5 g)
Salt — 5/16 oz (9 g)
Fresh flat-leaf parsley, chopped — 1 1/16 oz (30 g)

Show original ingredient measurements

Boneless lamb shoulder, diced — 454 g raw
Unsalted butter — 43 g
Olive oil — 27 g
Onion, finely chopped — 170 g
Tomato paste — 15 g
Firik (smoked cracked green wheat), rinsed and drained — 170 g dry (estimated edible portion: 170 g)
Long-grain rice, rinsed and drained — 100 g dry
Lamb or chicken stock — 720 g
Pine nuts, lightly toasted — 35 g
Currants or sultanas, optional — 25 g (estimated edible portion: 25 g)
Ground cumin — 5 g
Ground black pepper — 2.5 g
Salt — 9 g
Fresh flat-leaf parsley, chopped — 30 g

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 1/2 oz (14 g) of the butter and half the olive oil in a heavy saucepan over medium-high heat. Brown the diced lamb on all sides, about 6–8 minutes, then remove and set aside.
2. Add the remaining butter and olive oil to the pan. Sauté the onion until translucent, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
3. Add the rinsed firik and rice. Stir to coat with fat, then toast gently for 2–3 minutes until fragrant.
4. Return the lamb to the pan. Add the hot stock, cumin, black pepper, and salt. Stir once, bring to a gentle boil, then cover and simmer on low for 20–25 minutes, until the grains are tender and have absorbed the liquid.
5. While the pilaf cooks, toast the pine nuts in a dry skillet over medium heat until golden, about 2 minutes; set aside.
6. Remove the pilaf from the heat and leave covered for 10 minutes. Fluff gently with a fork, stir in the optional currants or sultanas, adjust seasoning if needed, and garnish with toasted pine nuts and parsley. Serve 4 portions.

1. Heat 14 g of the butter and half the olive oil in a heavy saucepan over medium-high heat. Brown the diced lamb on all sides, about 6–8 minutes, then remove and set aside.
2. Add the remaining butter and olive oil to the pan. Sauté the onion until translucent, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
3. Add the rinsed firik and rice. Stir to coat with fat, then toast gently for 2–3 minutes until fragrant.
4. Return the lamb to the pan. Add the hot stock, cumin, black pepper, and salt. Stir once, bring to a gentle boil, then cover and simmer on low for 20–25 minutes, until the grains are tender and have absorbed the liquid.
5. While the pilaf cooks, toast the pine nuts in a dry skillet over medium heat until golden, about 2 minutes; set aside.
6. Remove the pilaf from the heat and leave covered for 10 minutes. Fluff gently with a fork, stir in the optional currants or sultanas, adjust seasoning if needed, and garnish with toasted pine nuts and parsley. Serve 4 portions.