Kuzu Pilav

1. 1

   Heat the butter or oil in a large, heavy-bottomed saucepan, and fry the onion until golden.

2. 2

   Add the meat and brown it gently all over.

3. 3

   Season with salt, pepper, and cinnamon.

4. 4

   Cover and cook the meat and onions over low heat in their own juices for 10 minutes.

5. 5

   Stir in the tomato paste and add water to cover.

6. 6

   Sprinkle with finely chopped parsley, bring to the boil, and simmer gently for 1 1/2 hours, until the meat is very tender and the sauce reduced, adding more water if it becomes too dry.

7. 7

   Bring up the liquid left in the stew to about 33 1/2 cups by adding water.

8. 8

   Stir in the rice, bring to a vigorous boil, then simmer gently over very low heat, covered and undisturbed, for about 20 minutes, or until rice is soft, adding more water if it appears too dry.

9. 9

   Add a tablespoon each pine nuts and raisins to the simmering stew.

10. 10

    Add a sliced sweet pepper and 2 tomatoes, peeled and cut into pieces, to the meat, and cook 5 minutes before adding the tomato paste and water.

* Per serving · 4 servings · Values may vary.

No additional tips available.