Name: Easy One-Pot Turkish Lamb Pilau Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle-eastern
Ingredients: 1 lb ground lamb; 1 tbsp olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 1.5 cups basmati rice, rinsed; 2.5 cups low-sodium chicken broth; 1/3 cup seedless raisins; 1/4 cup toasted pine nuts; 2 tbsp fresh flat-leaf parsley, chopped

Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground lamb and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until browned and cooked through.

Use a slotted spoon to transfer the cooked lamb to a plate, leaving about 1 tablespoon of fat in the pan. Reduce the heat to medium, then add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.

Stir in the minced garlic, ground cumin, and ground cinnamon, cooking for about 1 minute until fragrant. Add the rinsed basmati rice to the pot and stir constantly for 2 minutes to toast the grains and coat them in the spiced oil.

Return the browned lamb to the pot along with the raisins and pour in the chicken broth, stirring to scrape up any browned bits from the bottom. Bring the mixture to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

Remove the pan from the heat but leave the lid on, allowing the rice to steam undisturbed for 5 minutes. Fluff the pilau gently with a fork, then fold in the toasted pine nuts and chopped fresh parsley before serving hot.