Turkish · Dinner
Rice with Currants and Pine Nuts
Turkish pilaf built from butter-toasted rice simmered in chicken stock with pan-cooked chicken thigh, plumped currants, and toasted pine nuts. Warmed with allspice and cinnamon, the grains stay separate and glossy, finished with fresh dill and served warm as a light main.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.1gProtein
25.8gFat
58.3gCarbs
13.4gSugar
3.1gFiber
780mgSodium
214mgChol
8.9gSat Fat
680mgPotassium
55mgCalcium
3.4mgIron
0.6mcgVitamin B12
4.2mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat chicken thigh pieces dry, rinse rice until water runs clear, and finely dice the onion.
2
Sear
Heat olive oil in a medium saucepan over medium-high heat and sear chicken for 4–5 minutes until golden and cooked through.
3
Toast
Push chicken aside, add pine nuts to the pan over medium heat, and toast 1–2 minutes until golden and fragrant.
4
Sweat
Add butter and diced onion, cooking over medium heat 3–4 minutes until translucent, then stir in allspice and cinnamon.
5
Simmer
Add rice and currants, pour in stock, season with salt and pepper, bring to a boil, then cover and simmer low for 15–18 minutes until liquid is absorbed.
6
Rest
Remove from heat, keep covered, and rest 10 minutes so grains firm up and separate.
7
Plate
Fluff pilaf with a fork, scatter pine nuts and fresh dill over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh, boneless
- 1 cup190g basmati rice
- 2 tbsp28g butter
- 1 1/2 cup360ml chicken stock
- 4 tbsp40g dried currants
- 2 tbsp18g pine nuts
- 11 small onion
- 1/2 tsp1/2 tsp ground allspice
- 1/4 tsp1/4 tsp ground cinnamon
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh dill
- salt, to taste
- black pepper, to taste
