Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, January 11, 2007

Istanbul Pilaf

(Istanbul Pilavi)

Istanbul Pilaf
1 chicken breast, ~150 gr, skinless, boneless, cut in cubes
1 tsp butter
1/4 cup hot chicken stock

2 tablespoonful almonds, blanched, slivered
2 tablespoonful pistachios, soaked in hot water, drained and peeled

1 pinch saffron, soaked in 3 tbsp warm water
3/4 cup long-grain rice
1 cup hot chicken stock
2 tbsp butter

Melt 1 tsp of butter in a pot, add chicken cubes in and saute for about 2-3 minutes while stirring. Then add 1/4 cup chicken stock and cook until a little bit water is left. Put aside.

Roast almonds and pistachios in separate small pan for about 2-3 minutes. Put aside.

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot chicken stock and soaked saffron with water in it. Season it with salt and pepper. Turn the heat to low and cover. After 5 minutes add the lightly cooked chicken, almonds and pistachios and gently stir with a fork. Put the lid on again. Cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and cover. Let the Pilaf stand for about 5 minutes (we call this the brewing time) before serving.

Makes 2 servings.

Meal Ideas:
- Raisin Compote, Celery Root in Olive Oil, Revani and Turkish Coffee.

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At 1:44 AM, Blogger selim bey said...

what is the real reason of putting a clean cloth on the rice top -- is that to absorb the moisture....
? ...i thought the rice cooks with kind of puzzles me...thanks for your reply...

At 10:13 PM, Blogger Binnur said...

Pilaf is cooked with water but too much water makes Pilaf "lapa" (mush). So, too much moisture is not good. Putting a clean cloth on top of the pilaf is to absorb the moisture in it. This is one of the traditional way to make "tane tane" perfect Turkish pilaf.

At 1:01 PM, Anonymous Anonymous said...

my rice turns out undercooked:( i don't know what i'm doing wrong because i followed this recipe. do you have any suggestions? Thanks so much

At 4:51 PM, Blogger Binnur said...

Pilaf should be cooked by low heat (simmer) with the lid closed. If there is a hole for steam on the lid, please close it too. If the heat is too high, water evaporates quickly and leaves the rice uncooked. Otherwise, with this measurements, it should be cooked well:)

At 2:09 AM, Anonymous Anonymous said...

Hi Binnur,

We made this for tea tonight, followed exsactly your instructions and it turned out fabulous. thank you for your recipes, they are definitely some favourites

At 4:29 PM, Anonymous Anonymous said...

Does it have to be fresh cooked, or can I store it in the fridge for tomorrow and heat in the micro?

At 11:01 PM, Blogger Binnur said...

When it is fresh taste is better. But it is up to you:)

At 8:10 PM, Anonymous Anonymous said...

I absolutely love this recipe, and I have made it a couple of times. I just have a question though. Can I replace the chicken stock with vegetable stock? And what if I replaced the nuts of this recipe with walnuts?

At 12:37 PM, Blogger Binnur said...

Sure, you can replace the chicken stock with the vegetable stock. But I would not recommend you to use walnuts in the recipe. But it is up to you:)

At 6:56 AM, Anonymous Anonymous said...

Hi Binnur, my husband is Turkish Cypriot and i made this last night and it went down a treat with my husband of 14yrs and my two children. I love Turkish cookery and will continue to use your fab reciepes

At 8:31 PM, Anonymous Anonymous said...

Hello, Binnur. Just wanted to stop and compliment you on your excellent recipes. My husband and I are happy every time I make one of your fabulous recipes...and especially this one!


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