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The recipe for acem pilawi originates from the first Ottoman cookbook, written in 1844, highlighting the importance of certain ingredients and cooking methods that contribute to the dish's rich flavor. The process begins with preparing mutton, which is chopped into small pieces and cooked with onions, butter, and an array of spices including cinnamon, cloves, and cardamom. After layering it with rice and other ingredients, the dish is slowly cooked until the water is absorbed, creating a visually stunning and delicious pilaf.