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Kutahya Clay Pot Pilaf

Lamb, rice, butter, and meat stock bake together in a clay pot until the pilaf turns fluffy and deeply savory.

Hard⏱️ 2 hr 30 min📖 1 min readServes 6~560 kcal🇹🇷 Turkish🌍 Full translation

45 min prep 75 min cook 30 min rest

#High Protein
#For Guests
#Baked

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Timeline

Total 2 h 30 min

Prep45 min
Resting/Marinating30 min
Cooking1 h 15 min

Ingredients

6 servings

Quick:

For the meat

900 g diced lamb
6 cup(~1200 ml) hot water

For the rice

3 cup(~600 ml) Baldo rice
3 tbsp(~45 ml) butter
3.5 cup(~700 ml) beef stock
2 dessert spoon(~20 ml) salt
0.5 tsp(~2.5 ml) black pepper

What else can I make with these ingredients?

Instructions

1
Soak the rice in hot salted water for 30 minutes.
30 min
30:00
2
Put the lamb in a pot with hot water, skim the foam, and boil for 45 minutes, until tender.
45 min
45:00
3
Remove the meat from the water and place it in the clay casserole; strain the stock and keep it hot.
4
Rinse the rice in plenty of water and drain.
5
Melt the butter in a pot and toast the rice for 5 minutes without breaking the grains.
5 min
05:00
6
Spread the toasted rice over the meat in the casserole, then add hot stock, salt, and black pepper.
7
Bake the pilaf at 190°C for 30 minutes, until the liquid is absorbed.
30 min
30:00
8
Rest the covered casserole for 10 minutes, then gently mix the pilaf from bottom to top.
10 min
10:00

💡 Tip: Soaking the rice in hot salted water helps the grains lengthen in the oven without breaking.

🍽️ Serving suggestion: Bring the casserole to the table hot with ayran and shepherd's salad.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Iron
Vitamin B12

Nutrition (per serving)

~560

kcal calories

g protein

g carbs

g fat

Protein 22%Carbs 41%Fat 37%

GI 16 · Low GIGL 9 · Low GL

0.1g

Sugar

0.1g

Fiber

2053.1mg

Sodium

19.1g

Saturated fat

Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.

Estimated satiety (per serving)

8/10

Strong satiety, counts as a main meal

This recipe may contain allergens

Milk

Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.

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FAQ

How many servings does Kutahya Clay Pot Pilaf make?
This recipe serves 6.
How long does Kutahya Clay Pot Pilaf take?
Prep 45 minutes, cooking 75 minutes, including 30 minutes of passive resting; 150 minutes in total.
Is Kutahya Clay Pot Pilaf difficult?
This recipe is rated hard.
How many calories does Kutahya Clay Pot Pilaf have?
Approximately 560 kcal per serving. Protein: 31g, carbs: 58g, fat: 23g.
Which allergens does Kutahya Clay Pot Pilaf contain?
This recipe contains Milk. Check it against your dietary needs.
How many ingredients does Kutahya Clay Pot Pilaf need?
This recipe needs 7 ingredients.
Is Kutahya Clay Pot Pilaf filling?
Satiety bar per serving is 8/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

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Instructions

Soak the rice in hot salted water for 30 minutes.

30 min

30:00

Put the lamb in a pot with hot water, skim the foam, and boil for 45 minutes, until tender.

45 min

45:00

Remove the meat from the water and place it in the clay casserole; strain the stock and keep it hot.

Rinse the rice in plenty of water and drain.

Melt the butter in a pot and toast the rice for 5 minutes without breaking the grains.

5 min

05:00

Spread the toasted rice over the meat in the casserole, then add hot stock, salt, and black pepper.

Bake the pilaf at 190°C for 30 minutes, until the liquid is absorbed.

30 min

30:00

Rest the covered casserole for 10 minutes, then gently mix the pilaf from bottom to top.

10 min

10:00

FAQ

How many servings does Kutahya Clay Pot Pilaf make?

This recipe serves 6.

How long does Kutahya Clay Pot Pilaf take?

Prep 45 minutes, cooking 75 minutes, including 30 minutes of passive resting; 150 minutes in total.

Is Kutahya Clay Pot Pilaf difficult?

This recipe is rated hard.

How many calories does Kutahya Clay Pot Pilaf have?

Approximately 560 kcal per serving. Protein: 31g, carbs: 58g, fat: 23g.

Which allergens does Kutahya Clay Pot Pilaf contain?

This recipe contains Milk. Check it against your dietary needs.

How many ingredients does Kutahya Clay Pot Pilaf need?

This recipe needs 7 ingredients.

Is Kutahya Clay Pot Pilaf filling?

Satiety bar per serving is 8/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.

Timeline