Turkish Wedding Pilaf (Dugun Pilav) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A nice simple and tasty pilaf. I sometimes use chicken stock in replacment of the meat one. It's a must to use basmati! Very good with Braised Lamb (Tas Kebap). Basically the recipe from The Complete Middle East Cookbook by Tess Mallos Ingredients:
1 1/2 cups white basmati rice |
2 tablespoons olive oil |
3 cups meat stock (i sometimes use 3 cups chicken stock instead) |
1/4 cup pine nuts |
salt |
Directions:
1. Wash rice until water runs clear.
2. Drain well.
3. Heat olive oil in a pan and add drained basmati and pine nuts.
4. Stir over medium heat for 5 minutes.
5. Add stock and salt to taste.
6. Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
7. Turn off heat, place paper towels over rim of pan and replace lid tightly.
8. Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.
9. Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.
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