Plain pilaf

Plain pilaf

Pilav

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Serve this basic pilaf as a side dish, or add seasonal or your favourite ingredients to make it a main meal: you can add peas and green beans alongside soft green herbs like parsley, dill or even mint; pulses like cooked chickpeas; sautéed vegetables like aubergine; capsicums or courgettes; and spices like saffron, allspice or cinnamon.

Ingredients

Quantity Ingredient
1/2 onion, finely chopped
salt
150g long-grain rice
30g butter
2 tablespoons pine nuts
300ml hot chicken or vegetable stock

Method

  1. Sprinkle the onion with a pinch of salt, stir and set aside. Rinse the rice in three changes of water, then soak in clean cold water for 30 minutes.
  2. Melt the butter in a large saucepan with a lid. Toast the pine nuts gently, stirring to prevent burning. Immediately tip out of the pan onto a plate. Add the salted onion to the pan and soften in the butter very gently for 5–6 minutes, stirring until soft but not brown.
  3. Drain the rice and add it to the pan. Stir thoroughly to coat the rice with the butter and allow to absorb for a minute or two. Add the hot stock and bring to the boil and cover tightly with a lid. Reduce the heat to low and simmer gently for 8–10 minutes, or until the rice is just cooked and has absorbed the liquid.
  4. Remove the rice from the heat and stir once. Re-cover and leave to stand for 5 minutes. Fluff up with a fork and serve immediately.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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