4 servings
2 lamb shanks
1,5 cups rice
1 dessert spoon Green Life Ground Turmeric
Half cup shelled pistachios
Butter
Salt

Boil the lamb shanks in plenty of water in a pressure cooker. Wash and strain the rice. Add 2 tablespoons of butter to a pilaf pan and melt with a pinch of salt and add the rice. Cook for a minute while stirring. Add Green Life Ground Turmeric and stir again before adding 2.5 cups of the broth from the lamb shanks. Cover the pot and leave to simmer at low heat. In the meantime pick the lamb meat off the bone and divide into large pieces. When the rice has soaked up almost all the water add the pistachios to the rice and stir delicately. When all of the broth is absorbed turn the stove off. Let the rice stand for 30 minutes and serve with the pieces of lamb meat spread on the rice.