Tāsìmì

Tāsìmì (塔斯米) - Lamb and Rice Pilaf with Wheat Berries and Ginger

A hearty Xinjiang-influenced lamb pilaf where rice is cooked with wheat berries in a richly seasoned lamb broth with plenty of fresh ginger. The grains absorb the lamb fat and spices, giving the dish its signature savor.

Prep

20 min

Cook

70 min

Total

90 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) lamb shoulder or leg, bone-in, cut into 4 cm pieces, bone-in gives the best flavor
• •30 g (¼ cup) wheat berries, hulled; soak overnight in cold water
• •300 g (1⅔ cups) long-grain rice, basmati or Chinese long-grain; rinse until water runs clear
• •60 g (½ cup) yellow onion, diced
• •40 g (⅓ cup) fresh ginger, smashed and sliced, use generously; this is a ginger-forward dish
• •4 g (4 cloves) garlic cloves, smashed
• •2 g (2 chilies) dried red chilies, optional, for mild heat
• •1 g (1 tsp) Sichuan peppercorns, optional, for authentic floral note
• •5 g (1 tsp) salt, adjust to taste
• •20 ml (4 tsp) soy sauce
• •15 ml (1 tbsp) rapeseed or vegetable oil
• •700 ml (3 cups) water or light lamb stock
• •15 g (¼ cup) scallions, sliced, for garnish

Steps

1. 1 Drain the soaked wheat berries and set aside. Pat the lamb pieces dry with paper towels.
2. 2 Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the lamb in a single layer and brown on all sides, about 6–8 minutes total. Work in batches if needed.
3. 3 Add the onion, ginger, garlic, dried chilies, and Sichuan peppercorns (if using). Stir for 2 minutes until the onion is softened and fragrant.
4. 4 Pour in the water or stock and soy sauce. Bring to a boil, skim off any foam, then reduce to a low simmer. Cover and cook for 35–45 minutes, or until the lamb is tender (internal temperature 85°C / 185°F for well-done mutton, or 80°C / 176°F for fork-tender lamb).
5. 5 Remove the lamb pieces and keep warm. Strain the broth and measure out 500 ml (about 2 cups); return it to the pot.
6. 6 Add the drained wheat berries to the broth and simmer for 15 minutes until they begin to soften but still have bite.
7. 7 Add the rinsed rice and salt to the pot. The liquid should cover the grains by about 1 cm (½ inch); add a little hot water if short. Bring back to a gentle boil, then reduce heat to the lowest setting.
8. 8 Cover tightly with a lid (place a clean kitchen towel under the lid to trap steam) and cook undisturbed for 18–20 minutes, until the rice is tender and the liquid is absorbed.
9. 9 Remove from heat and let rest, covered, for 10 minutes. Return the lamb pieces to the top, fluff the rice gently with a fork, and garnish with sliced scallions. Serve hot, with the lamb and grains mixed at the table.