Pirzola with two kinds of pilav and spinach

• 800 g lamb chops
• Sea-salt

For the Şehriyeli Pilav:
• 50g butter
• 20 g rice noodles
• 80 g Baldo rice
• 120 ml beef broth
• 100 ml water
• Sea-salt
• Sugar

For the Iç Pilav:
• 50g butter
• 60 g lamb from the leg,
Neck or shoulder, diced
• 1 tbsp peeled almonds
• 2 tsp pine nuts
• 2 tsp pistachios
• 1 tsp currants
• 100 g Baldo rice
• 120 ml beef broth
• 100 ml water
• 1 pinch of allspice, ground
• black pepper from the mill
• Sea-salt
• Sugar

For the spinach:
• 30g butter
• 1 onion, finely diced
• 1 garlic clove, crushed
• 1 Charliston pepper,
Cut in pieces
• 200 g leaf spinach
• 1 tomato, diced
• 1 tbsp rice
• Sea-salt
• black pepper
from the mill

For the Şehriyeli Pilav, wash the rice in lukewarm salted water, rinse it clean and drain. Melt the butter, lightly brown the rice noodles in it, add the rice and sauté until translucent. Then add stock and water, bring to the boil and leave to simmer with the pan closed and on a low heat.

For the Iç Pilav, wash the rice in lukewarm salted water, rinse and drain. Melt the butter, lightly brown the lamb, almonds, pine nuts and pistachios in it, add the currants, add the rice and sauté until translucent. Then add stock and water, bring to the boil and leave to simmer with the pan closed and on a low heat.
For the spinach, melt the butter, sauté the onions until translucent, add the leaf spinach, garlic and gradually add the pepper, tomato and rice. Cook the whole thing over a low heat with the lid on for about 15 minutes and then season with salt and pepper.

Finally, grill the lamb chops on both sides at 160 °C direct heat for about 2-3 minutes each. Then season with sea salt to taste.

FIRE&FOOD Issue 2-2020