Diyarbakır veiled pilaf (rice with spiced lamb and almonds)
Ingredients
- 200 gAlmond
- 500 gGround lamb
- 20 gSalt
- 5 gGround black pepper
- 5 gGround allspice
- 5 gGround cinnamon
- 60 gButter
- 400 gRice
- 1,000 gWater
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water46%
- Ground lamb23%
- Rice18%
- Almond9%
- Butter 3%
- Salt 1%
- Ground allspice 0%
- Ground black pepper 0%
- Ground cinnamon 0%
Ingredients by weight, heaviest at the bottom.
Method
Blanch the almonds, peel them and toast them.
Fry the ground lamb in a pan for about 20 minutes.
20 minAdd the salt, black pepper, allspice, cinnamon and toasted almonds, fry 5 more minutes and take off the heat.
5 minMelt the butter in the pilaf pot and sauté the rice until it changes color.
Add the water and cook the pilaf on low heat, then let it steam for a while.
Plate the pilaf and top with the lamb and almond mixture.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1140 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026