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)
IN A LARGE PAN OR DUTCH OVEN
1/4 colive oil, extra virgin or unsalted butter (or some of both)
1/4 tspground allspice
1/2 tspground cinnamon or coriander (or some of both)
2 clong grain white rice, rinsed and drained
4 cchicken stock, low-sodium canned broth or water (stock is best)
1 tspsalt, plus salt to taste
ADD AFTER COOKING
1 cdried currents or cranberries, plumped in hot water and drained
1/2 ctoasted pine nuts, pistachios or almond slivers
4 Tbspchoped fresh flat-leaf (italian) parsley or dill (optional) (dried can be substituted, but decrease amount by about half)
How to Make Turkish Rice Pilaf (Ic Pilav)
- In a large saucepan over medium heat, melt the butter of warm the oil. Add the onion and sauté until just translucent, about 7 minutes.
- Add the allspice and cinnamon or coriander and cook, stirring, for 2 minutes.
- Add the rice and stir over medium heat until the grains become translucent and coated with the fat, about 3 minutes.
- Add 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.
- Add 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.