Lamb and Pistachio Pilaf

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Add the lamb muscle to the pan and cook until browned on all sides.

4. 4

   Stir in the turmeric, salt, and pepper, and cook for another minute.

5. 5

   Add the long-grain rice to the pan and stir to coat the rice with the spices and oil.

6. 6

   Pour in enough water to cover the rice by about 1 inch, bring to a boil, then reduce the heat to low.

7. 7

   Cover the pan and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

8. 8

   In the meantime, toast the pistachios in a dry pan over medium heat until they are fragrant.

9. 9

   Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 minutes.

10. 10

    Fluff the pilaf with a fork, then stir in the toasted pistachios and chopped fresh mint.

11. 11

    Serve the pilaf warm, garnished with additional mint if desired.