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Festive Turkish Rice Pilaf with Spiced Lamb - Duvakli Pilav

Duvaklı Pilav, is a traditional and festive rice pilaf originating from Diyarbakır in southeastern Turkiye, is a cherished dish that beautifully combines the rich flavors of tender minced lamb, roasted almonds, and aromatic spices over a bed of buttery rice. Its name, "Duvaklı," meaning "veiled," refers to the generous topping of spiced meat and nuts that "veil" the rice and according to some stories, it's served during the (un)-veiling ceremony for the bride, hence the name. This pilaf holds a special place in Diyarbakır's culinary tradition, often reserved for significant occasions such as weddings, religious celebrations, and special gatherings. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKi... Support on Patreon:   / hungrymankitchen   Instagram:   / hungry_man_kitchen   Links to some of the ingredients and equipments I use (Affiliate links*): ► Vegetable grill pan: https://amzn.to/3N8KrDU ► Baking Sheet: https://amzn.to/3QtKPgg ► Whetstone for Knife Sharpening: https://amzn.to/3YKtZAI ► Microplane Zester: https://amzn.to/3NPc8lH Ingredients: • 500 g lamb or optionall use lamb or beef mince (medium fat) • 1.5 cups medium or long grain rice (baldo, arborio, basmati or similar), 300 g (originally made with Karacadağ rice, a local variety known for its quality) • 1 cup almonds (unroasted, unsalted) • 50 g butter, about 4 tbsp • 1 tbsp clarified butter (optional to toast the almonds) • 1 tsp ground black pepper • 1 tsp ground allspice / pimento • 1 tsp ground cinnamon • 4 tsp salt • 3 cups water • Fresh parsley to garnish (optional) Instructions: 1. Transfer 1.5 cups rice into a bowl, add 1 tsp salt, 2 cups hot water and soak for 30 mins 2. Thoroughly but gently wash the rice until water runs clear, set aside to drain 3. Transfer the almonds into a bowl, add boiling water to cover the almonds 4. Soak for 5 mins until the skins of the almonds are soft and easy to peel 5. Drain and peel off the skins of the almonds 6. Toast the almonds in a pan with 1 tbsp clarified butter until fragrant and golden brown 7. Mince the lamb with a cleaver or mezzaluna or optionally use lamb or beef mince 8. Melt and heat up 50 g butter in a wide pan, add the rice; gently stir to coat every grain 9. Fry while gently stirring for 5 mins until slightly translucent and nutty 10. Add 1.5 tsp salt, 2 cups water and bring to a boil. 11. Switch to lowest heat, let it simmer for 12 – 14 mins until all the water is absorbed. 12. Uncover, gently stir and cover with a clean towel, close the lid and let it rest for at least 15 mins 13. Heat up a large heavy based pan, add the minced meat 14. Stir and break up the lumps and cook over medium high heat for 10-15 mins until nicely browned 15. Add the toasted almonds (optionally reserve some for garnish), switch to medium low heat 16. Add 1 tsp black pepper, 1 tsp allspice, 1 tsp cinnamon and 1 tsp salt. 17. Stir and cook for another 3 – 4 mins on medium low heat until fragrant. 18. Transfer the cooked mince into a large dish or mould, press and evenly layer on the bottom 19. Add the rice pilaf on top and gently press to layer evenly on top of the spiced mince. 20. Place a large serving platter over the dish and carefully flip over 21. Slowly remove the dish to serve the pilaf topped with spiced mince. 22. Optionally garnish with extra toasted almonds and chopped parsley. Music by Epidemic Sound *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.