Turkish Rice Pilaf (Ic Pilav)
You can expand the dish with the addition of cooked chicken or lamb, sautéed together with the onion. Long-grain rice is essential and basmati is the best, as it holds its firmness and fragrance longer than any other varieties. (Although, I often use jasmine rice, as it's my favorite.)
(Adapted from Joyce Goldstein’s "Mediterranean the Beautiful Cookbook: Authentic Recipes from the Mediterranean Lands", Harper Collins Publishers, San Francisco: 1994. p 213)
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- 1/4 c
- olive oil, extra virgin or unsalted butter (or some of both)
- onion, chopped
- 1/4 tsp
- ground allspice
- 1/2 tsp
- ground cinnamon or coriander (or some of both)
- 2 c
- long grain white rice, rinsed and drained
- 4 c
- chicken stock, low-sodium canned broth or water (stock is best)
- 1 tsp
- salt, plus salt to taste
- 1 c
- dried currents or cranberries, plumped in hot water and drained
- 1/2 c
- toasted pine nuts, pistachios or almond slivers
- 4 Tbsp
- choped fresh flat-leaf (italian) parsley or dill (optional) (dried can be substituted, but decrease amount by about half)
IN A LARGE PAN OR DUTCH OVEN
ADD AFTER COOKING
1In a large saucepan over medium heat, melt the butter of warm the oil. Add the onion and sauté until just translucent, about 7 minutes.
2Add the allspice and cinnamon or coriander and cook, stirring, for 2 minutes.
3Add the rice and stir over medium heat until the grains become translucent and coated with the fat, about 3 minutes.
4Add the heated stock or water and the 1 tsp salt. Bring to a boil, reduce the heat to low, cover and simmer until the liquid has been absorbed and the rice is cooked, about 20 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
5Add the currants (or cranberries) to the rice and fluff with a fork. Season to taste with salt and pepper (if using). Transfer to a warmed platter, sprinkle with the parsley or dill (if using) and serve.