Turkish Lamb and Orzo Skillet (Arpa Şehriye Pilavı)

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 finely chopped medium onion to the skillet and cook until softened, about 5 minutes. Stir in 2 minced cloves of garlic and cook for 1 minute more until fragrant.

Stir in 1.5 cups of uncooked orzo pasta, 1 can of undrained diced tomatoes, 3 cups of chicken broth, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

Remove from heat and let it rest, covered, for 5 minutes. This allows the orzo to fully absorb any remaining liquid.

Fluff with a fork and garnish with 0.25 cup of fresh chopped parsley before serving.