Turkish Pilaf

"Copied from a book called "The Spice Routes" by Chris & Carolyn Caldicott that I borrowed from the library. I am posting it here, as I don't want to lose the recipe. Great book to read as it combines exciting recipes from around the world with entertaining and informative travelogue. Highly recommend this book."
 
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Ready In:
1hr 5mins
Ingredients:
21
Serves:
4-6
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ingredients

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directions

  • Drain the lentils, cover them with water in a saucepan, bring to the boil and simmer until soft.
  • Meanwhile, place the bulgur and currants in a bowl and just cover them with boiling water. Set to one side for about 10 minutes to allow the bulgur to absorb the water.
  • Dry-roast the coriander seeds and cloves until aromatic, then grind to a powder.
  • Combine them with the remaining spices and set to one side.
  • In a wok, heat the olive oil and add the pine nuts, turning frequently. When golden, remove them from the wok and set to one side.
  • Fry the chicken strips in the wok until golden.
  • Add the butter, and when it has melted add the carrots and onion and fry them until soft.
  • Add the spice mixture, the drained cooked lentils, then the bulghur wheat, the currants and the stock.
  • Stir well, cover the wok, reduce the heat and gently steam for 5 minutes.
  • Finally, add the flat-leaf parsley.
  • Turn out on a large dish, and sprinkle with coriander and pine nuts.
  • Serve immediately with yoghurt mixed with chopped fresh mint, salt and pepper and a crunchy green salad.

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