A festive Turkish lamb and rice pilaf platter with toasted nuts, herbs and a side of garlic yogurt.
İç pilav — rice pilaf studded with currants, pine nuts and often liver or lamb — is a celebratory dish served across Turkey at holidays and special occasions, particularly alongside roasted meats. This platter builds a full holiday spread around that same pilaf, pairing it with pan-seared lamb, a tangle of fresh herbs, and a garlicky yogurt sauce, arranged together the way a Turkish table would present it for a gathering.\n\nThe pilaf technique here follows the traditional method: rice rinsed until the water runs clear to remove excess starch, then toasted in butter along with pine nuts before hot stock goes in, so the grains stay separate and fluffy rather than clumping. The lamb is seared hard in a hot pan to develop a deep crust, then rested before slicing so the juices redistribute rather than spilling out onto the cutting board.\n\nArrange everything on one large platter — pilaf mounded in the center, sliced lamb fanned around it, herbs scattered generously, and the yogurt sauce served in a bowl alongside for spooning — this is how Turkish families present a special-occasion meal.
Serves 6
Pat lamb steaks dry and season with cumin, allspice, salt and pepper. Let sit at room temperature 15 minutes.
Stir yogurt, grated garlic and a pinch of salt together and refrigerate until serving.
Melt 2 tbsp butter in a saucepan over medium heat. Add pine nuts and toast 2 minutes until golden, then add onion and cook 5 minutes until soft.
Add rice and currants, stirring to coat for 1-2 minutes, then pour in hot stock. Bring to a boil, reduce to a simmer, cover, and cook 15-18 minutes until liquid is absorbed. Rest covered off heat 10 minutes, then fluff.
Rinsing the rice until the water runs clear removes surface starch that would otherwise make the pilaf gummy instead of light and separate.
Heat remaining butter in a heavy skillet over high heat. Sear lamb steaks 3-4 minutes per side for medium, then rest 5 minutes before slicing against the grain.
Mound the pilaf on a large serving platter, fan the sliced lamb around it, scatter with fresh herbs, and serve with the garlic yogurt on the side.
Rest the seared lamb for a full 5 minutes before slicing — cutting immediately lets all the juices run out onto the board instead of staying in the meat.
Rinse the rice thoroughly until the water runs clear; this single step makes the biggest difference in getting light, separate pilaf grains.
Slice the lamb against the grain in thin pieces — this matters more for tenderness than the cooking method itself.
Use chicken thighs instead of lamb for a lighter, more everyday version of the platter.
Add dried apricots alongside the currants for extra sweetness in the pilaf, a common variation in some regions.
Swap the yogurt sauce for a simple cacık (yogurt with grated cucumber and dill) for a cooler, more refreshing side.
Refrigerate lamb, pilaf and yogurt sauce in separate containers for up to 3 days. Reheat lamb gently in a covered pan to avoid drying it out, and reheat pilaf with a splash of stock or water.
İç pilav, rice studded with currants and pine nuts, is traditionally served at Turkish celebrations and holiday meals, often alongside roasted or grilled meat as the centerpiece of a shared table. The combination of sweet currants and toasted pine nuts in savory rice reflects broader Ottoman-era culinary influences found throughout the eastern Mediterranean.
The pilaf reheats well with a splash of stock, and the lamb can be seared ahead and gently rewarmed, though it's best sliced fresh right before serving so it doesn't dry out.
That's usually from not rinsing the rice enough before cooking, or lifting the lid during the simmer — both let too much starch or steam escape unevenly.
Boneless leg steaks or shoulder chops both work well; look for pieces about an inch thick so they sear properly without overcooking in the center.
Per serving (420g / 14.8 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
