Pinenut and Currant Pilav

İçi Pilav

 

This is the pilav that gets pulled out for special occasions. Its big night of the year is New Year’s eve, when the pilav is made to accompany the traditional roast turkey at family feasts. But I’m sure you’ll agree with me, it's just far too good to make just once a year….

 

50g                        butter

1 tsp                      dried mint (kuru nane)

2 tbsp                    pine nuts (cam fıstığı)

2 tbsp                    currants (kuş üzümü)

1 ½ cups               medium to long-grain rice

3 cups                   water

1 tsp                      salt

 

Melt the butter in a medium saucepan over medium heat. Add the dried mint, pine nuts, and currants and fry until fragrant.

 

Add the rice, and stir well to coat in the butter, turning the rice translucent. Continue stirring, until the majority of the rice turns an opaque white colour, about 5 minutes.

 

Add the water and salt, and bring to the boil. Cover and lower the heat to medium low. Boil until most of the water has been absorbed, about 5-10 minutes.

 

Turn off the heat, and allow to stand with the lid on for another 10 minutes.

 

Serve and enjoy.

 

SERVES: 4-6 as a side