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Turkish lamb pilav with cabbage & caraway


  • Wash and soak the rice in lightly salted water to just cover for 3 hours. Drain well and set aside.
  • Then place the lamb, onion, cinnamon, oil, tomato puree and stock to just cover in a large heavy-bottomed pot. Stir, cover and simmer gently for 30-40 mins until the lamb is tender. 
  • When the lamb is ready, melt the butter in another large pot and, when it foams, add the caraway seeds and fry for a few minutes to release the flavours. Add the drained rice and toss for about 1 min, before adding the parsley and cabbage. Mix well and add the lamb with the cooking liquid, seasonings and more stock to just cover, removing the cinnamon stick. Mix well, top with baking paper, cover, turn the heat right down and gently steam for 8-10 mins. Then remove the lid and baking paper and allow to sit for 5 mins.
  • Mix together the yoghurt, allspice and garlic. Taste for seasoning.
  • To serve, spoon the pilav on to individual plates and drizzle the yoghurt dressing over the top.


  • 175 gm basmati rice
  • freshly ground salt & pepper
  • 400 gm lamb, trimmed of all fat & sinew & diced about 1 cm square
  • ½ medium onion, grated
  • ½ cinnamon stick
  • 2 tbsp olive oil
  • 1 tbsp tomato puree or pasta sauce
  • 6 cups salt-reduced chicken stock
  • 75 gm unsalted butter
  • 2 tspn caraway seeds
  • ½ cup freshly chopped parsley
  • 500 gm shredded savoy cabbage
  • 4 heaped tbsp low-fat plain yoghurt
  • a pinch allspice
  • 1 garlic clove, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm