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Turkish pilaf
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Turkish pilaf

60 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Turkish cuisine boasts a wide variety of dishes called pilaf or "pilav." Not every one of them would be considered pilaf in the way we're used to—for example, what would you say about rice cooked together with vermicelli? Or pilaf with anchovies—while we usually eat this fish salted, Turks prepare it fresh with rice. By the way, rice isn't even always present in Turkish pilaf—pilaf made from chickpeas, bulgur, etc., is perfectly acceptable. Personally, I distinguish between Turkish pilaf—a complete, standalone dish made with rice, meat (or fish), and several other ingredients—and Turkish "pilav," which is closer to a side dish, as rice typically makes up about 90% of the total dish. As you've probably realized, there are countless variations for preparing both. However, this recipe for Turkish pilaf highlights several characteristic features of Turkish "pilaf-making": the use of dried or cured berries, nuts, clarified butter (which gives the rice a special softness and tenderness), herbs, and vegetables. I hope you'll enjoy it ;) The finished dish is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the rice thoroughly, cover with hot water, and leave overnight—it will absorb the moisture and cook much faster, remaining fluffy and tender.

  2. 2

    Step 2

    Step 2

    Toast pine nuts in a dry skillet.

  3. 3

    Step 3

    Step 3

    Wash the greens, dry and chop finely with a knife.

  4. 4

    Step 4

    Step 4

    Peel and slice the onion into half-rings.

  5. 5

    Step 5

    Step 5

    Cut the offal into pieces and lightly fry in a high skillet or cauldron. Add the onion, mix well.

  6. 6

    Step 6

    Step 6

    While the onions and giblets are slowly frying, scald the tomatoes with boiling water, remove the skins, and pass the pulp through a sieve.

  7. 7

    Step 7

    Step 7

    Add pine nuts and tomato pulp to the giblets and onions. When it comes to a boil, add the currants and herbs. Stir and pour in the rice.

  8. 8

    Step 8

    Step 8

    Salt, mix once more, and pour in water—it should cover the rice surface by about one finger's width. Cook over low heat, covered, for about 20–25 minutes. Before serving, season with pepper and mix again. Afiyet olsun, or in Russian, :)