This is recipe from a very old book, translated into English in 1864.

Undoubtedly otantic Ottomani cousine..

The link is : here 

122. Ajem Pilhwi — Cut three pounds of nice mutton in pieces about the size of walnuts, place them in a stewpan : if the meat is not fat, add three or four ounces of fresh butter; put the pan on a charcoal fire, and let the meat stew till quite brown, but not burnt, and the fat is as clear as oil, which you will easily see by holding the pan on one side ; then take out the pieces of meat with a hand strainer, and put them in a basin ; then put three or four finely them with a knife without separating one from the other ; then put half a pint of olive oil in a saucepan, with two or three onions chopped fine, and set it on the fire. When hot, begin to stir with a wooden spoon until the onions are nicely browned ; then add a pound of well-washed rice, two or three ounces of pistachios, skin ned, and an ounce of currants, a little salt and pepper, and mixed spice, and stir till the rice begins to brown ; then add a teacup of water, and keep stirring till the moisture is dispersed ; then take it off. When nearly cold, stuff the mussels, and close the shells ; then arrange them in a stewpan, nearly cover them with water, place a plate over, inside downwards, set the pan on the fire with the cover over, and let it boil until the whole of the liquid is absorbed ; then dish up carefully, and serve hot or cold.

---

I will try this very soon..

Thank you for sharing this recipe. I bought it from street vendors during my stay in Türkiye this year. I had no idea what it was called. I´ll definitely try to cook it!

There is a saying in Turkish:

Papaz her gün pilav yemez.

Priests dont eat rice every day.

That means you cant make a person do something over and over again.

Well I must say that I was expecting a better taste.. My recommendation will be to add ground pepper and eat it with ´nar eksisi´- Pomegranate Molasses