Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

Tender saffron yogurt coated ribs are tenderized and roasted to perfection to top a plate full of rice pilaf. 

     For this recipe, the ribs do most of their cooking in a pressure cooker. Then they are coated with a mixture of yogurt and saffron and roasted until perfection.

Meanwhile, the rice pilaf is prepared and complimented by a few chickpeas to enhance the flavor and texture.

Once the ribs are done, they top the pilaf and create a satisfying and hearty meal.

Here’s the recipe:

Roasted Rib Rice Pilaf (Kapamali Pirinc Pilav)

  • 3 lbs beef ribs
  • 3 c rice
  • 4 T butter
  • 1 tsp saffron
  • 2 T thick yogurt
  • 3/4 c chickpeas
  • Salt & pepper (to taste)

Preparation:

Place the ribs in a pressure cooker and cover with water. Cook for 60-90 minutes.
In a small bowl mix together the yogurt and the saffron.
Remove the ribs from the pressure cooker. Drain the liquid and reserve.
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Coat the ribs with the saffron yogurt and place in a 375 F oven for 20 minutes or until lightly browned.
Place 6-7 cups of the reserved broth in a large stock pot.
Add the rice, chickpeas, salt and pepper. Stir & cover. Simmer for 20-30 minutes or until the rice is tender.
To serve, plate the pilaf and top with the ribs.
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Afiyet Olsun!