Pirinç Pilavı (Turkey)
3 glasses of rice (a normal kitchen glass will do, approx 225 or 250 ml)
3 tablespoons butter (real butter gives the flavour, margarine is not a substitute)
3 glasses of water or stock (chicken stock works particularly well, and helps conjure the authentic taste)
2 teaspoons salt
1: Rinse the rice in a sieve under cold water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well.
2: Melt the butter in a saucepan until it just starts to sizzle, before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.
3: Pour the stock or water into the pan, bring to the boil, then turn down to simmer on a low heat. Don’t stir the pilav whilst cooking! Cook until the rice has absorbed all the water (10-15 minutes). Add salt and pepper to taste.
4: Take the pan off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “brew” for 5-10 minutes. Then serve.
If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving.
Some natural yoghurt and chopped spring onions make for a yummy aside.
Variations on a theme
Pilav can be added to and embellished in so many different ways. You can mix in mushrooms (Mantarli pilavı), add in chickpeas (Nohutlu pilavı), or do away with the rice altogether and use cracked wheat instead (bulgur pilavı). Here’s a couple of other tasty pilav alternatives for once you’ve mastered the basics.
Pilav with peas
Pilav recipe and quantities as above
Extra ingredients: 150 g peas
Boil the peas or sauté them in butter until tender. Follow the recipe for the rice as above until point 3. When you turn down the heat after boiling, add the peas, stir in quickly, and then continue to follow the basic recipe.