Turkish lamb pilau

Begin by dry-frying a generous handful of pine nuts in a large pan over medium heat. Stir them gently until they turn a light golden brown and release their nutty aroma. Once toasted, transfer them to a plate to cool. Next, add a tablespoon of olive oil to the same pan and sauté one large chopped onion along with two sticks of fragrant cinnamon until the onion softens and begins to turn golden, releasing sweet and spicy aromas that form the base of this dish. Increase the heat, then add 500 grams of lamb, breaking it up as needed. Cook until the lamb pieces are evenly browned and have lost their raw color, sealing in their juices. Stir in 250 grams of basmati rice, allowing it to toast lightly by cooking for about one minute while stirring constantly. This step enhances the rice's texture and flavor. Carefully pour in 500 milliliters of boiling water, crumble in one lamb stock cube, and add 12 dried apricots to the pan. Season with salt and pepper to taste. Lower the heat to a gentle simmer, cover the pan tightly, and cook for approximately 12 minutes or until the rice is tender and has absorbed all the flavorful stock. Once cooked, sprinkle the toasted pine nuts and a handful of fresh mint leaves over the pilau. Gently toss to combine these fresh and crunchy elements with the warm, tender rice and lamb before serving. Tip: To preserve the vibrant color and flavor of the fresh mint, add it just before serving rather than during cooking. For an extra layer of flavor, try adding a squeeze of fresh lemon juice over the finished dish to brighten the tastes.