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1/2 Photos of Savory Turkish Pilaf
I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!
Units: US | Metric
Serving Size: 1 (160 g)
Servings Per Recipe: 6