Turkish Wedding Pilaf (Dugun Pilav)

Total Time
Prep 0 mins
Cook 30 mins

A nice simple and tasty pilaf. I sometimes use chicken stock in replacment of the meat one. It's a must to use basmati! Very good with Braised Lamb (Tas Kebap). Basically the recipe from The Complete Middle East Cookbook by Tess Mallos

Ingredients Nutrition


  1. Wash rice until water runs clear.
  2. Drain well.
  3. Heat olive oil in a pan and add drained basmati and pine nuts.
  4. Stir over medium heat for 5 minutes.
  5. Add stock and salt to taste.
  6. Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
  7. Turn off heat, place paper towels over rim of pan and replace lid tightly.
  8. Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.
  9. Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.
Most Helpful

it is the best rice i hahe so far

cissa90 July 23, 2013

Really good. I made it with slivered almonds instead of pine nuts and it was delicious.

Kim~In~Canada July 09, 2012

For wedding only the best! This is a great keeper Ummi!
I think my children will ask more again!
For sure a keeper!

awalde November 07, 2011