turkish rice pilaf (ic pilav)

Name: Turkish Rice Pilaf (Ic Pilav)
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: ## IN A LARGE PAN OR DUTCH OVEN; 1/4 cup(s) olive oil, extra virgin or unsalted butter (or some of both); 1 - onion, chopped; 1/4 teaspoon(s) ground allspice; 1/2 teaspoon(s) ground cinnamon or coriander (or some of both); 2 cup(s) long grain white rice, rinsed and drained; 4 cup(s) chicken stock, low-sodium canned broth or water (stock is best); 1 teaspoon(s) salt, plus salt to taste; ## ADD AFTER COOKING; 1 cup(s) dried currents or cranberries, plumped in hot water and drained; 1/2 cup(s) toasted pine nuts, pistachios or almond slivers; 4 tablespoon(s) choped fresh flat-leaf (italian) parsley or dill (optional) (dried can be substituted, but decrease amount by about half)

(3 RATINGS)

51 Pinches

Erik Rogers

Jerusalem

Updated on Jan 20, 2011

This is a great accompaniment to many Turkish/Middle Eastern/Mediterranean dishes. Whenever I serve it, I get rave reviews, including from my Turkish friends. Photo to follow. 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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prep time 20 Min

cook time 30 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

IN A LARGE PAN OR DUTCH OVEN
1/4 cup olive oil, extra virgin or unsalted butter (or some of both)
1 - onion, chopped
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon or coriander (or some of both)
2 cups long grain white rice, rinsed and drained
4 cups chicken stock, low-sodium canned broth or water (stock is best)
1 teaspoon salt, plus salt to taste
ADD AFTER COOKING
1 cup dried currents or cranberries, plumped in hot water and drained
1/2 cup toasted pine nuts, pistachios or almond slivers
4 tablespoons choped 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)

Step 1

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.

Step 2

Add the allspice and cinnamon or coriander and cook, stirring, for 2 minutes.
Step 3

Add the rice and stir over medium heat until the grains become translucent and coated with the fat, about 3 minutes.
Step 4

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.
Step 5

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.
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