Spiced Basmati Rice with Pine Nuts — Ic Pilav
Ottoman jewelled pilaf with butter-toasted pine nuts, currants, allspice, cinnamon, and fresh dill folded through plump basmati rice, traditionally a stuffing now served as a celebratory standalone bowl with yogurt.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse basmati rice under cold water until clear, soak in warm salted water 5 minutes, drain. Dice onions finely, chop dill and parsley, halve lemon. Set all ingredients nearby.
Toast
Melt butter and olive oil in a wide saucepan over medium heat 1 minute until foaming. Add pine nuts, cook 2–3 minutes stirring until deep golden. Add onions, cook 5 minutes until softened and translucent.
Bloom
Stir in currants, allspice, cinnamon, dried mint, salt, and pepper over medium heat 30 seconds until fragrant and oil turns deep red. Add drained rice, toast 1 minute until grains glisten.
Build
Pour in hot stock and bay leaf, bring to a low boil over medium-high heat 30 seconds. Drop heat to low, cover tightly, simmer 12 minutes until liquid is fully absorbed and rice is tender.
Rest and plate
Remove from heat, cover 5 minutes. Fold dill and half the parsley through with a fork. Spoon onto warm plates, dollop yogurt to one side of each, scatter remaining parsley, finish with lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.