Tatname
Recipes

Diyarbakır veiled pilaf (rice with spiced lamb and almonds)

Serves 6Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

Start cooking

Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water46%
  2. Ground lamb23%
  3. Rice18%
  4. Almond9%
  5. Butter 3%
  6. Salt 1%
  7. Ground allspice 0%
  8. Ground black pepper 0%
  9. Ground cinnamon 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Blanch the almonds, peel them and toast them.

  2. Fry the ground lamb in a pan for about 20 minutes.

    20 min

  3. Add the salt, black pepper, allspice, cinnamon and toasted almonds, fry 5 more minutes and take off the heat.

    5 min

  4. Melt the butter in the pilaf pot and sauté the rice until it changes color.

  5. Add the water and cook the pilaf on low heat, then let it steam for a while.

  6. Plate the pilaf and top with the lamb and almond mixture.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

Take this recipe