Turkish Wedding Pilaf Dugun Pilav
Experience the rich, celebratory flavors of Turkish Wedding Pilaf (Düğün Pilavı), a cherished dish traditionally served at weddings and festive gatherings. This aromatic pilaf combines tender, spiced lamb with fluffy long-grain rice, sautéed in butter and olive oil for a luxurious texture. Toasted almonds and sweet currants add layers of crunch and subtle sweetness, while a fragrant blend of allspice and cinnamon infuses the dish with warm, earthy tones. Gently simmered to perfection and garnished with fresh parsley, this one-pot meal delivers an irresistible balance of savory and sweet. Perfect for special occasions or an impressive dinner, Turkish Wedding Pilaf is a flavorful homage to time-honored culinary traditions.
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Recipe Information
Ingredients
- 2 cups Long-grain rice (preferably Baldo or basmati)
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1.5 pounds Lamb shoulder or leg (cut into bite-sized pieces)
- 1 large Onion (diced)
- 3 cloves Garlic (minced)
- 3.5 cups Water or chicken stock
- 1 cup Raw almonds (blanched and peeled)
- 0.5 cup Currants
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Soak it in warm water for 20 minutes, then drain and set aside.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the lamb pieces and sear until browned on all sides. Remove the lamb onto a plate and set aside.
In the same pot, add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.
Return the lamb to the pot. Add the ground allspice, ground cinnamon, salt, and black pepper, mixing to coat the lamb and onions evenly.
Pour 2.5 cups of water or chicken stock into the pot, covering the lamb. Bring it to a boil, then lower the heat, cover, and simmer for 30 minutes until the lamb is tender.
In a separate pan, heat 1 tablespoon of olive oil and lightly toast the almonds until golden. Remove from the pan and set aside.
Add the remaining 2 tablespoons of butter to the same pan and stir in the drained rice. Sauté the rice for 3-4 minutes, until it becomes slightly translucent.
Transfer the sautéed rice into the pot with the lamb and its liquid. Add the currants, toasted almonds, and the remaining 1 cup of water or stock. Stir well.
Cover the pot tightly with a lid and cook on low heat for 15-20 minutes, or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid during cooking.
Once cooked, gently fluff the pilaf with a fork. Cover the pot again and let it rest off the heat for 10 minutes.
Transfer the pilaf to a serving platter. Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
