Entree: Syria – Syrian Kurdish Cuisine – Kurdish Parda Pilav (Baked saffron rice pilaf with spiced lamb, nuts, and currants enclosed in a buttery pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 25 min

Additional 25 min

Total 2 hrs 20 min

Ingredients

- 3 cups (555 g) long-grain rice (preferably basmati)
- 6 cups (1.4 L) lamb or chicken stock
- 1.5 lb (680 g) boneless lamb shoulder, cut into 1/2-inch pieces
- 1 large (approx. 10 oz / 280 g) onion, thinly sliced
- 6 tbsp (85 g) unsalted butter, divided
- 2 tbsp (30 ml) clarified butter or ghee
- 3/4 cup (105 g) blanched slivered almonds
- 1/4 cup (30 g) pine nuts
- 1/2 cup (85 g) currants or raisins
- 2 tbsp (25 g) granulated sugar
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (0.5 g) saffron threads soaked in 3 tbsp (45 ml) warm water
- 2 large egg yolks
- 10 sheets phyllo dough, thawed if frozen
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- Fresh parsley for garnish (optional)

Instructions

1. Season the lamb pieces with 1/2 tsp salt and 1/4 tsp pepper. In a heavy pot, heat 1 tbsp (14 g) butter and 1 tbsp (15 ml) olive oil over medium-high heat. Brown the lamb in batches until well colored, then remove and set aside.
2. In the same pot, add the sliced onion and cook in 2 tbsp (28 g) butter until soft and golden, about 8–10 minutes. Add the cinnamon, allspice, and remaining pepper; cook 1 minute until fragrant.
3. Return the lamb to the pot, add 1 cup (240 ml) stock, reduce heat, cover, and simmer gently until lamb is tender, about 45–60 minutes. If cooking faster, use a pressure cooker for 25–30 minutes.
4. Meanwhile, rinse the rice under cold water until water runs clear. Bring 4 cups (950 ml) of the stock to a boil; add the rice and 1/2 tsp salt, cook until just al dente (about 6–8 minutes). Drain and spread rice on a tray to cool slightly.
5. In a small skillet, melt 2 tbsp (28 g) butter, add pine nuts and almonds and toast until golden. Add currants and sugar, toss 1–2 minutes to plump, then remove from heat. Stir in the saffron with its soaking water.
6. When the lamb is tender, shred larger pieces or chop into small bite-size pieces; stir in lemon juice and adjust seasoning.
7. Preheat oven to 375°F (190°C). Lay one sheet of phyllo in a buttered 9x13-inch (23x33 cm) baking dish, brush with melted butter, and repeat layering 5 sheets to form a sturdy bottom. Keep remaining phyllo covered with a damp towel.
8. In a large bowl, combine the par-cooked rice, shredded/chopped lamb, toasted nuts, currant mixture, and remaining 3 tbsp (42 g) butter. Temper the egg yolks by stirring a few spoonfuls of warm rice into the yolks, then fold yolks into the rice mixture until evenly coated.
9. Fill the phyllo-lined dish with the rice and lamb mixture, spreading evenly. Top with the remaining 4 phyllo sheets, brushing each with butter as you layer to seal. Tuck edges down around the filling.
10. Brush the top with a little more butter, make several small vent slits with a sharp knife, and bake 35–45 minutes until phyllo is deeply golden and crisp.
11. Let rest 10 minutes before cutting into wedges. Garnish with chopped parsley if desired and serve warm, spooning any juices from the bottom over slices.