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Loading...Kabuni is a treasured Albanian rice dish that brings together tender lamb, buttery rice, warm spices, and dried fruits for a delicately sweet one-pot meal. Served as a celebratory main course, it pairs rich savory lamb with gentle notes of cinnamon, raisins, and toasted almonds. A crown of plain yogurt on the side cuts the sweetness and adds creamy contrast.
Prep Time20 mins
Cook Time70 mins
Total Time90 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 14 gSugar
- 32 gProtein
- 620 mgSodium
- 560 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 3 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the lamb
- 800 g lamb shoulder, bone-in, cut into 5 cm pieces
- 2 tbsp olive oil
- 40 g unsalted butter
- 1 large yellow onion, finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the rice and spice base
- 400 g long-grain white rice, rinsed and soaked 20 minutes
- 1 cinnamon stick
- 4 whole cloves
- 1 bay leaf
- 1/4 tsp saffron threads
- 1.2 L warm lamb or chicken stock
For the sweet finish
- 90 g golden raisins
- 70 g blanched almonds, roughly chopped
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 20 g unsalted butter
Directions
- Pat the lamb dry and season with salt and pepper. Heat the olive oil and 40 g butter in a heavy Dutch oven over medium-high; brown the lamb in batches until deep golden on all sides, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium and add the chopped onion to the same pot; cook 6-8 minutes until soft and lightly caramelized, scraping up the browned bits.
- Stir in the cinnamon stick, cloves, bay leaf, and saffron; toast 30 seconds until fragrant. Return the lamb with any juices.
- Drain the soaked rice and spread it over the lamb, stirring gently to coat in the spices. Pour in the warm stock and sugar; bring to a gentle boil.
- Scatter the raisins and almonds across the top, dot with the remaining 20 g butter, and cover tightly. Reduce heat to the lowest setting and cook undisturbed for 35 minutes, until the liquid is absorbed and rice is tender.
- Remove from heat and keep covered for another 10 minutes so the grains steam and firm up.
- Uncover, sprinkle with the ground cinnamon, and gently fold the rice and lamb together using a fork.
- Serve hot in shallow bowls, spooning the buttery rice around the lamb pieces, with a side of plain Greek-style yogurt to balance the sweetness.
Cook’s Notes
- Soaking the rice for at least 20 minutes is essential – it ensures even, tender grains in this long-cooked pilaf.
- If using a tougher cut like leg, extend the simmering time by 15-20 minutes and add extra stock as needed.
- For a richer aroma, briefly toast the almonds in a dry pan before adding them to the rice.
- Traditionally served with thick sheep's-milk yogurt; Greek-style yogurt makes an accessible substitute.
- Taste before adding extra sugar – good raisins bring natural sweetness that suits most palates.
