Rice pilaf

Rice pilaf

Iç pilav

By
From
Turkish Meze
Makes
1.35 kg
Photographer
Alicia Taylor

Once you have prepared this basic pilaf and used it to stuff ‘whatever it is your heart has desired’, any leftovers can be kept in the refrigerator for 3–4 days. The pilaf can also be frozen for use in emergencies.

Ingredients

Quantity Ingredient
125ml olive oil
1 large onion, diced
40g pine nuts
400g long-grain white rice
35g currants
2 tablespoons tomato paste
1/2 teaspoon sugar
2 tablespoons water, approximately
30g chopped dill
15g chopped flat-leaf parsley
2 tablespoons dried mint

Method

  1. Heat the olive oil in a saucepan and gently fry the onion until golden. Add the pine nuts and brown them for few minutes, stirring often.
  2. Stir in the rice, currants, tomato paste and sugar and season with sea salt and freshly ground black pepper. Add some of the water and cook slowly for 10 minutes, or until the rice is slightly nutty in texture — you want the rice to remain a little undercooked; only add more water if needed to prevent the rice sticking to the pan.
  3. Remove from the heat and allow the mixture to cool slightly. Stir in the herbs, then use as required in other recipes.
Tags:
Turkish Meze
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European
sharing
Middle Eastern
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