Cookbook:Turkish Dolma Pilav
Appearance
(Redirected from Cookbook:Turkish dolma pilav)
Turkish Dolma Pilav | |
---|---|
Category | Rice recipes |
Servings | 2 |
Time | 20 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Turkey | Rice
Turkish dolma pilav also called iç pilav is a spiced pilav-style rice dish that can be used to make stuffed grape leaves, cabbage rolls, or to stuff vegetables like green peppers or zucchini. It can also be served as a side dish, usually with poultry or lamb, or as a main course with liver.
Ingredients
[edit | edit source]- 1 cup basmati rice
- 1 medium onion, finely chopped
- 1–2 cups water
- Pine nuts
- Dried currants
- 2 tsp cinnamon
- 1–2 tsp dried mint
- 1–2 tsp white sugar
- Salt
- Black pepper
- Butter
Procedure
[edit | edit source]- Wash the rice until the water runs clear.
- Sauté pine nuts and onions over medium heat in a deep skillet with lid
- Add cinnamon, mint, salt, sugar and black pepper
- Add the rice and stir constantly until the rice turns translucent
- Add water, enough to cover the rice and cook on low heat.
- When the water is absorbed, check the rice. Add more water or spices if needed.
- Quickly add currants; they should soften in the steam but can be soaked in hot water if preferred.
- If needed, use paper towel and a pan with a closed lid to steam the rice until it is finished cooking.