A hearty, healthy and perfect twist on a classic rice pilaf. This Turkish treat uses lamb to perfection and is a taste and textural triumph! It's earthy, warming and jam packed with fragrant spiced flavours. It will leave you satisfied on every level.
Heat 1 tablespoon of the oil in a heavy casserole pan and fry the lamb pieces for 5 minutes until nicely browned. Add 1 teaspoon of the cumin and the tomato puree then pour in 6 cups of water. Bring to a boil then reduce the heat to low and simmer gently, covered, for 1 hour.
Remove the meat from the liquid and set aside. Keep the cooking liquid.
Wipe the pan clean then heat the remaining 1 tablespoon of oil over a moderate heat – add the onions and silverbeet stalks and fry gently for 5 minutes until soft and golden. Add the silverbeet leaves, the remaining 1 teaspoon of cumin and salt & pepper and stir for 1-2 minutes until wilted. Return the lamb to the pan along with the bulgur, half the pistachios and 4 cups of the meat cooking liquid. Let it come to a simmer then reduce the heat to low.Cover and cook gently (without stirring or taking off the lid) for 20 minutes, until all the liquid is absorbed. Remove from the heat – open the pan and sprinkle over the remaining pistachios. Place a tea towel over the pan then return the lid to catch any residual steam - leave for 15 minutes before serving. It'll stay warm for over an hour.
I served mine with a simple mint yoghurt sauce which suited the dish absolutely perfectly. Simply crush a large handful of fresh mint leaves with ½ teaspoon salt and a pinch of sugar in a pestle and mortar until pulped then stir in 3 heaped tablespoons of yoghurt and 1 tablespoon of extra virgin olive oil.