Turkish Rice Pilaf

Turkish Rice Pilaf -

This is a great accompaniment to many Turkish/Middle Eastern/Mediterranean dishes.

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.

Ingredients:

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)

Directions:

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

Turkish lamb pilau

Turkish lamb pilau -

Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb.

Ingredients:

small handful pine nuts or flaked almonds
1 tbsp olive oil
1 large onion, halved and sliced
2 cinnamon sticks, broken in half
500g lean lamb neck fillet, cubed
250g basmati rice
1 lamb or vegetable stock cube
12 ready-to-eat dried apricots
handful fresh mint leaves, roughly chopped

Method:

Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

Tip:

If you want to use a slow cooker:
Take your time over this. Toast the nuts according to step 1 and set aside. Fry the onion, cinnamon and spices together for 5-10 mins. Turn up the heat and add the lamb and fry until it changes colour. Tip into the slow cooker with the rice and stir. Pour in the water, crumble the stock cube, add the apricots and season. Cook on Low for 3-4 hours until the rice is tender. Toss in the nuts and mint to serve.

Making it lighter:
Use chicken with chicken stock instead of lamb and currants instead of apricots.