Recipe: Mevlana Pilaf with Lamb and Chestnuts (serves 2)

MEVLANA PILAF

1/2 cup rice, washed, drained
200 gr lamb, diced
2 cups hot water, divided use
1 small onion, chopped
2 tbsp butter
7 to 8 chestnuts, cooked in the oven, peeled
1 small carrot, cut in julienne style
1/4 cup chickpeas, in can, drained
1 tbsp pine nuts
1 tbsp currant, washed
2 tbsp almond, sliced
1/2 tsp sugar
1/2 tsp cinnamon
salt and pepper

Cook the lamb cubes with their own juice. Add the oninon 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 the remaining 1 cup of hot water, stir. Turn the heat to low, put the lid on and cook until the rice absorbs all the water. Remove from heat and let the pilaf stand for about 5 minutes, then serve.

Makes 2 servings.