Mevlana Pilaf

(Mevlana (Tekke) Pilavi)

1/2 cup rice, washed, drained
200 gr lamb, diced
1 + 1 cup hot water
1 small onion, chopped
2 tbsp butter
7-8 chestnuts, cooked in the oven (Chestnut Kebab), peeled
1 small carrot, cut in julienne style
1/4 cup chickpeas, in can, rinsed, drained
1 tbsp pine nuts
1 tbsp currant, washed
2 tbsp almond, sliced
1/2 tsp sugar
1/2 tsp cinnamon
Salt
Pepper

Cook the lamb cubes with their own juice. Add the onion and saute for 2-3 minutes. Then add 1 cup of hot water, cook over medium heat until a little bit of water is left and the lambs are softened.

Add the carrot, pine nuts and currant, and stir for 2 minutes. Add the chestnuts, chickpeas, rice, sugar, cinnamon, salt, pepper and 1 cup of hot water, stir. Turn the heat to low, put the lid on and cook until the rice absorbs all the water. Let the Pilaf stand for about 5 minutes, then serve.

2 servings.

Meal Ideas:
- Mushroom Soup, Quince Compote and Turkish Coffee.