Turkish Lamb Pilau

Ingredients

• ¼ cup pine nuts (optional)
• 1 tbsp olive oil
• 1 large onion
• 2 cinnamon stick
• 1⅛ lb lamb, diced
• 1 cup basmati rice
• 1 lamb bouillon cube
• 12 dried apricots
• ¼ cup mint, fresh (optional)
• 2 cup water
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Dry-fry pine nuts in a large pan until lightly toasted, then set aside. If using almonds, toast them instead.
2. Add olive oil to the pan, then sauté the chopped onion and cinnamon sticks until the onion starts to turn golden.
3. Increase heat, add the diced lamb, and cook until the meat changes color. Stir in the basmati rice and cook for 1 minute, stirring constantly.
4. Pour in 2 cups of boiling water, crumble in the lamb bouillon cube, and add the dried apricots. Season with salt and pepper to taste.
5. Reduce heat to low, cover the pan, and simmer for 12 minutes, or until the rice is tender and all the liquid has been absorbed.
6. Remove from heat, gently toss in the toasted pine nuts (or almonds) and fresh mint before serving.