TURKISH RICE PILAF (IC PILAV)

Turkish Rice Pilaf (Ic Pilav) image

Provided by Erik Rogers

Time 50m

Number Of Ingredients 12

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)

Steps:

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.