Ingredients with Measurements:
- 2 cups long-grain white rice
- 3 cups water
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 cup raisins
- 1/2 cup slivered almonds
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the rice to the pot and stir to coat with the oil and onions.
4. Add the water, salt, black pepper, cumin, paprika, cinnamon, and allspice to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
6. Cook the rice for 18-20 minutes, or until the water has been absorbed and the rice is tender.
7. Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a wooden spoon and stir in the raisins and slivered almonds.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing the onions, low heat for cooking the rice
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 330
Fat: 14g
Carbohydrates: 46g
Protein: 6g
Fiber: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Olive oil or butter can be used instead of vegetable oil.
- Dried cranberries or chopped apricots can be used instead of raisins.
- Chopped pistachios or walnuts can be used instead of almonds.
Variations:
- Add diced carrots, celery, or bell peppers to the sautéed onions for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add cooked chicken, beef, or lamb to the pilaf for a complete meal.
Tips and tricks:
- Use a pot with a tight-fitting lid to prevent steam from escaping and ensure that the rice cooks evenly.
- Do not lift the lid while the rice is cooking, as this will release steam and affect the cooking time.
- Fluff the rice with a wooden spoon to separate the grains and prevent clumping.
- Toast the slivered almonds in a dry skillet over medium heat for a few minutes before adding them to the pilaf for extra flavor and crunch.
Storage instructions:
Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pilaf, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, place the pilaf in a covered pot with a splash of water or broth and heat over low heat until heated through.
Presentation ideas:
Serve the pilaf in a large bowl or platter, garnished with fresh herbs or lemon wedges.
Garnishes:
Fresh parsley, cilantro, or mint leaves, lemon wedges
Pairings:
Grilled chicken, lamb or beef kebabs, roasted vegetables
Suggested side dishes:
Cucumber and tomato salad, hummus, tzatziki sauce
Troubleshooting advice:
- If the rice is too dry or undercooked, add a splash of water or broth and continue cooking until tender.
- If the rice is too wet or mushy, remove the lid and let it cook for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Cook the rice to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Pilaf, also known as pilau or pulao, is a dish that originated in the Middle East and Central Asia. It is typically made with rice, spices, and meat or vegetables, and is popular throughout the Mediterranean, Middle East, and South Asia.
Flavor profiles:
This pilaf is fragrant and flavorful, with warm spices like cumin, cinnamon, and allspice, and a touch of sweetness from the raisins. The slivered almonds add crunch and nuttiness to the dish.
Serving suggestions:
Serve the pilaf as a side dish or as a main course with grilled meat or vegetables. It pairs well with a variety of Mediterranean and Middle Eastern flavors.
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Region: Turkish