Turkish Wedding Pilaf Dugun Pilav

Experience the rich, celebratory flavors of Turkish Wedding Pilaf (Düğün Pilavı), a cherished dish traditionally served at weddings and festive gatherings. This aromatic pilaf combines tender, spiced lamb with fluffy long-grain rice, sautéed in butter and olive oil for a luxurious texture. Toasted almonds and sweet currants add layers of crunch and subtle sweetness, while a fragrant blend of allspice and cinnamon infuses the dish with warm, earthy tones. Gently simmered to perfection and garnished with fresh parsley, this one-pot meal delivers an irresistible balance of savory and sweet. Perfect for special occasions or an impressive dinner, Turkish Wedding Pilaf is a flavorful homage to time-honored culinary traditions.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 cups Long-grain rice (preferably Baldo or basmati)
• 3 tablespoons Butter
• 2 tablespoons Olive oil
• 1.5 pounds Lamb shoulder or leg (cut into bite-sized pieces)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 3.5 cups Water or chicken stock
• 1 cup Raw almonds (blanched and peeled)
• 0.5 cup Currants
• 1 teaspoon Ground allspice
• 0.5 teaspoon Ground cinnamon
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped for garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Soak it in warm water for 20 minutes, then drain and set aside.

Step 2

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the lamb pieces and sear until browned on all sides. Remove the lamb onto a plate and set aside.

Step 3

In the same pot, add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until aromatic.

Step 4

Return the lamb to the pot. Add the ground allspice, ground cinnamon, salt, and black pepper, mixing to coat the lamb and onions evenly.

Step 5

Pour 2.5 cups of water or chicken stock into the pot, covering the lamb. Bring it to a boil, then lower the heat, cover, and simmer for 30 minutes until the lamb is tender.

Step 6

In a separate pan, heat 1 tablespoon of olive oil and lightly toast the almonds until golden. Remove from the pan and set aside.

Step 7

Add the remaining 2 tablespoons of butter to the same pan and stir in the drained rice. Sauté the rice for 3-4 minutes, until it becomes slightly translucent.

Step 8

Transfer the sautéed rice into the pot with the lamb and its liquid. Add the currants, toasted almonds, and the remaining 1 cup of water or stock. Stir well.

Step 9

Cover the pot tightly with a lid and cook on low heat for 15-20 minutes, or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid during cooking.

Step 10

Once cooked, gently fluff the pilaf with a fork. Cover the pot again and let it rest off the heat for 10 minutes.

Step 11

Transfer the pilaf to a serving platter. Garnish with chopped parsley and serve warm.

Nutrition Facts

Serving size	(2437.6g)

Amount per serving	% Daily Value*
Calories	4072.6

Total Fat 276.8g	0%
Saturated Fat 96.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 758.7mg	0%
Sodium 5483.5mg	0%
Total Carbohydrate 224.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 64.3g
Protein 191.0g	0%

Vitamin D 6.7IU	0%
Calcium 588.4mg	0%
Iron 20.9mg	0%
Potassium 3822.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 18.4%

Carbs: 21.7%