Rice pilaf

Rice pilaf

Turkish Flavours
Alicia Taylor

This was my brother Murat’s favourite dish. When we were children he loved to eat pilaf for dinner, as a simple meal served with pickled vegetables, smashed onion and braised white beans.


Quantity Ingredient
1 cup short-grain rice
375ml chicken stock or water
80ml butter
1 brown onion, diced
sea salt
2 tablespoons pine nuts
2 tablespoons currants
2 tablespoons chopped flat-leaf parsley


  1. Rinse the rice under cold running water, then set aside to drain.
  2. Heat the stock or water in a small saucepan.
  3. Melt the butter in a heavy-based saucepan over medium heat. Add the onion and sauté for 10–15 minutes, or until soft but not browned. Add the rice and cook, gently stirring, for 5 minutes.
  4. Add the hot stock or water to the rice and season with sea salt. Cook over low heat for 10 minutes, or until almost all of the liquid has been absorbed. Reduce the heat, cover and steam the rice for 15 minutes.
  5. Remove the rice from the heat and let it stand, covered, for another 15 minutes.
  6. Meanwhile, fry the pine nuts in a dry frying pan over high heat for 3–5 minutes, or until golden. Combine with the currants.
  7. Gently stir the rice to separate the grains, and serve sprinkled with the pine nuts, currants and parsley.


  • I like this dish served on its own, or with braised lima beans, pickled vegetables and green salad on the side. Alternatively, sprinkle the pilaf with chilli and flat-leaf parsley, or serve with pan-fried chicken thighs, onion, pine nuts, currants and flat-leaf parsley.
Turkish Flavours
Middle Eastern
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