Turkish Pilaf


tablespoon Oil
1 quart Water
teaspoon Salt
cup Shelled pistachio nuts
cup Golden raisins
cup Chopped dried apricots


*Ms. Bacon suggests that the rice be rinsed first in order to remove excess starch.
Heat 2 tbsp of the oil in large saucepan over high heat. Add the rice and cook, stirring constantly, stirring constantly with a wooden spoon, until all the grains are coated. Add water and salt and cover the pan witha cloth, then with the lid. Reduce the heat to a simmer and cook for 15 minutes.
Meanwhile, toast the almonds in a dry, nonstick skillet. When they start tto give off their characteristic aroma- in about 5 minutes- they are ready. Remove the rice from the heat; it should have absorbed all the liquid. If not, return the rice to the heat uncovered for a few minutes to finish evaporation. Transfer the rice to a large bowl and stir in the almonds, pistachios, raisins and apricots.
Serve the rice heaped in a mound on a serving platter; or press it into a ring mold brushed with oil, then unmold to give rice an attractive shape on a platter. Decorate with sprigs of fresg greens, such as coriander leaves, watercress or mache.
NOTES: Serve this dish lukewarm or cold. this dish is commonly served on Friday nights and festivals.




1.0 servings


Sunday, February 14, 2010 - 6:01am



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