Diyarbakır Duvaklı Pilav (Veiled Rice)

Ingredients

• 2 cups baldo riceInstead: bulgur
• 300 grams ground lamb
• 1 tea glass peeled almonds
• 3 tablespoons butterInstead: olive oil
• 3 tablespoons olive oil
• 1 cup fine vermicelli
• 3 cups hot meat broth
• 1 teaspoon black pepper
• 1 teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak the rice in warm water for 30 minutes and drain.

2. 2

   Lightly roast the almonds with a portion of butter and set aside.

3. 3

   In the same pan, brown the ground lamb until it releases and absorbs its juices, add salt and pepper, then mix with the almonds.

4. 4

   In a separate pot, sauté the rice in butter and olive oil, add hot meat broth, cover, and cook on low heat.

5. 5

   In another pan, toast the vermicelli in olive oil until golden brown, add a splash of hot water, and let it absorb.

6. 6

   On a large serving platter, spread the meat mixture at the bottom, invert the cooked rice over it like a dome, and top with the golden vermicelli.

Note. Using hot broth ensures the rice grains cook evenly and stay separate.