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Buryan Pilaf

Sample Dishes from Turkish Cuisine

Buryan Pilaf (
Büryan Pilavı)

Boneless lamb shoulder or leg - -500 gr
Water3 cup600 gr
Salt2 1/2 teaspoon15 gr
Onion2 medium size150 gr
Margarine6 tablespoon60 gr
Tomato2 medium size250 gr
Rice2 cup360 gr
Tomato paste2 tablespoon20 gr
Black Pepper1/2 teaspoon1 gr


Cut meat into 2-2 21/2 cm (3/ 4-1 inch) cubes. Place in a saucepan. Cover and braise over low heat for 40 minutes, stirring occasionally. Add hot water and salt. Cover and simmer until meat is tender. Remove meat from liquid with slotted spoon; drain. Set aside. Complete volume of broth to 2 1/2 cups; reserve. Saute coarsely chopped onions in margarine for 10 minutes in a covered saucepan. Stir in rice; mix well. Saute for a few minutes, stirring occasionally. Add cubed tomatoes and tomato paste; stir well. Transfer rice in a heat-proof oblong glass casserole. Arrange meat over rice. Heat reserved broth. Season with salt and pepper. Bring to boil. Add to rice gradually. Cover and bake in a moderate oven for 20-25 minutes; drain. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy528 cal
Protein18,6 g
Fat26,3 g
Carbohydrates52,5 g
Calcium34 mg
Iron1,87 mg
Phosphorus200 mg
Zinc4 mg
Sodium1044 mg
Vitamin A602 iu
Thiamine0,18 mg
Riboflavin0,20 mg
Niacin5,34 mg
Vitamin C5 mg
Cholesterol59 mg

Regional Characteristics:

It is served as a main dish for lunch or dinner. Yogurt is served with this pilaf in Erzincan province.