Ingredients with Measurements:
- 2 cups of long-grain white rice
- 4 cups of water
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of pine nuts
- 1/2 cup of currants
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain it well.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and sauté until it becomes translucent.
4. Add the rice to the pot and stir it well to coat it with the oil.
5. Add the salt, black pepper, cumin, paprika, and red pepper flakes to the pot and stir well.
6. Add the water to the pot and bring it to a boil.
7. Once the water is boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
8. While the rice is cooking, toast the pine nuts in a dry pan over medium heat until they are golden brown.
9. Add the currants to the pan with the pine nuts and stir well.
10. Once the rice is cooked, remove it from the heat and let it sit for 5 minutes.
11. Fluff the rice with a wooden spoon and add the pine nut and currant mixture to the pot.
12. Stir well to combine all the ingredients.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and toasting, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 17g
Carbohydrates: 62g
Protein: 7g
Sodium: 400mg
Sugar: 8g
Substitutions for ingredients:
- You can use any type of nut instead of pine nuts, such as almonds or walnuts.
- You can use raisins instead of currants.
Variations:
- You can add diced carrots and peas to the rice for a more colorful and nutritious dish.
- You can add cooked chicken or lamb to the rice for a protein boost.
Tips and tricks:
- Make sure to rinse the rice well to remove excess starch.
- Use a tight-fitting lid to prevent steam from escaping and to ensure that the rice cooks evenly.
- Fluff the rice gently with a wooden spoon to avoid breaking the grains.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the rice in a large platter and sprinkle some chopped parsley or cilantro on top for a pop of color.
Garnishes:
- Toasted nuts or seeds
- Fresh herbs
- Lemon wedges
Pairings:
- Grilled chicken or lamb
- Roasted vegetables
- Greek salad
Suggested side dishes:
- Hummus and pita bread
- Tzatziki sauce
- Baba ganoush
Troubleshooting advice:
- If the rice is too dry, add a little bit of water or broth and stir well.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to kill any harmful bacteria.
Food history:
- Şıllık Pilav is a traditional Turkish dish that originated in the southeastern region of the country.
Flavor profiles:
- The rice is savory and slightly spicy, with a nutty and sweet flavor from the pine nuts and currants.
Serving suggestions:
- Serve the rice as a main dish or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish