Turkish Oriental Rice Pilaf
Many years ago, someone from the New York Times called to ask me what I would cook for a man if I wanted to seduce him. I imagine that they expected me to say that I would make a mole or some other Mexican classic but I surprised them by creating a menu of mostly Turkish and Moroccan dishes, such as this Turkish Oriental Rice Pilaf that I serve with Chicken Tagine with Preserved Lemons and Green Olives.
Ingredients
- 2 cups long-grain rice
- 2 tablespoons salt divided
- 4 cups boiling water for soaking rice
- 3 tablespoons butter divided
- 3 tablespoons pine nuts
- 1 onion chopped
- 3 cups water and chicken broth
- 4 tablespoons currants
- Salt and pepper to taste
- 1 tablespoon sugar
- ¼ pound chicken or lamb liver diced (optional)
- 1 tablespoon allspice
- ½ teaspoon cinnamon
- ½ cup dill
Instructions
- Place rice in a bowl with 2 teaspoons salt and pour boiling water over it; let stand until water cools. Drain. Wash well under cold water and drain again. Set aside.
- Melt 2 tablespoons butter in a saucepan, add pine nuts and onion. Sauté until they are light brown. Add rice and stir for 5 minutes. Then add the chicken broth and water mixture, currants, salt, pepper, and sugar.
- Sauté diced liver if using (I don't) in 1 tablespoon butter and add to the rice mixture. Cook over medium heat until liquid is absorbed by the rice. Then add allspice, cinnamon, and dill, and leave the saucepan on very low heat for about 10-15 minutes. Turn heat off, uncover, place a clean paper or a napkin over the saucepan, replace the cover and let it stand at least for half an hour before serving.
- Stir very gently before serving.