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turkish rice pilaf (ic pilav)

(3 ratings)
erikivan avatar
Recipe by
Erik Rogers
@erikivan
Jerusalem

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)

(3 ratings)
yield 8 -10
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For turkish rice pilaf (ic pilav)

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

  • 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.
  • 2
    Add the allspice and cinnamon or coriander and cook, stirring, for 2 minutes.
  • 3
    Add the rice and stir over medium heat until the grains become translucent and coated with the fat, about 3 minutes.
  • 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.
  • 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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