Buryan Pilaf
Sample Dishes from Turkish Cuisine
Buryan Pilaf (Büryan
Pilavı)
| Ingredients | Measure | Amount |
| Boneless lamb shoulder or leg | - - | 500 gr |
| Water | 3 cup | 600 gr |
| Salt | 2 1/2 teaspoon | 15 gr |
| Onion | 2 medium size | 150 gr |
| Margarine | 6 tablespoon | 60 gr |
| Tomato | 2 medium size | 250 gr |
| Rice | 2 cup | 360 gr |
| Tomato paste | 2 tablespoon | 20 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
Preparation
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)
| Energy | 528 cal |
| Protein | 18,6 g |
| Fat | 26,3 g |
| Carbohydrates | 52,5 g |
| Calcium | 34 mg |
| Iron | 1,87 mg |
| Phosphorus | 200 mg |
| Zinc | 4 mg |
| Sodium | 1044 mg |
| Vitamin A | 602 iu |
| Thiamine | 0,18 mg |
| Riboflavin | 0,20 mg |
| Niacin | 5,34 mg |
| Vitamin C | 5 mg |
| Cholesterol | 59 mg |
Regional Characteristics:
It is served as
a main dish for lunch or dinner. Yogurt is served with this pilaf in Erzincan
province.