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Practical Recipes by TUNA DIS

SULTAN'S PILAF

This is at the top of the list for richness. The spices in İç Pilav are often cut down or deleted in the restaurants – you decide which you prefer. Rinse the rice and soak in salted boiling hot water. Set aside and allow to cool then pour into a strainer, rinse well and drain. Chop the liver, gizzard and heart into small pieces and sauté in 1 tablespoon of butter. Set aside. Peel and remove the seeds of the tomato. Finely chop the onion and the dill. Clean the currants.

20 July 2011 Wednesday 00:01
This is at the top of the list for richness. The spices in İç Pilav are often cut down or deleted in the restaurants – you decide which you prefer.

1 cup rice (baldo)
1 chicken liver, gizzard and heart OR the equivalent
4 tablespoons butter
1 small onion
1 tablespoon pine nuts
1 ½ cups chicken broth or bouillon
1 small tomato
1 ½ tablespoons tomato paste
1 tablespoon currants
½ teaspoon cinnamon
½ teaspoon allspice
black pepper to taste
salt to taste
½ cup fresh dill

Rinse the rice and soak in salted boiling hot water. Set aside and allow to cool then pour into a strainer, rinse well and drain. Chop the liver, gizzard and heart into small pieces and sauté in 1 tablespoon of butter. Set aside. Peel and remove the seeds of the tomato. Finely chop the onion and the dill. Clean the currants.

Place the remaining butter in another pot and add the chopped onion with the pine nuts. Cook over low heat until the onions are translucent then add the rice. Using a wooden spoon, constantly stir the rice over medium heat for about 10 minutes. Cook until the rice grains are no longer sticky but fall away from each other and the spoon moves freely. Add the broth, tomato paste, currents, sugar, cinnamon, all spice, pepper and salt to taste. Partially cover the pan and boil for 4 minutes or until the water goes below the top and small bubble holes are seen on top of the rice. Set a clean cloth over the pot. Tightly cover with the lid and bring the ends of the cloth over the top of the lid. Continue to cook on a very low heat for 20 to 30 minutes until all the liquid has been absorbed. Remove from the heat. Stir in the liver, gizzard, heart and dill. Cover immediately and let the rice rest for another 10 minutes. Serve hot.

NOTE: This rice is often used to stuff poultry.

from "A Pinch of Imagination" by Elizabeth Ayten Berent


Tags: SULTAN'S PILAF, SULTAN, PILAF
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