Turkey
İç pilav — Turkish spiced rice
Basmati rice with onion, pine nuts, currants, cinnamon and dried mint.
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Turkey
Basmati rice with onion, pine nuts, currants, cinnamon and dried mint.
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Covered deep frying pan · Sieve · Wooden spoon
4 clear steps
Rinse and drain the rice. Melt a little butter in the pan and sauté onion and pine nuts over medium heat until the onion softens.
Stir in cinnamon, mint, sugar, salt and black pepper. Add rice and stir to coat until the grains look slightly translucent.
Add measured water within the source 1–2 cup range, enough to cover the rice. Bring to a gentle simmer, cover and cook on low heat until the water is absorbed. Check tenderness and add a little more water if needed.
Stir in currants, cover again and let steam on very low heat until the rice is tender and the currants soften. Do not put paper towels near a heat source. Serve as two source portions.
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