Turkish Wedding Pilaf (Dugun Pilav)

UmmBinat's Note:

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

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 3.0 cups

• 1 ½ cups white basmati rice
• 2 tablespoons olive oil
• 3 cups meat stock (I sometimes use 3 cups chicken stock instead)
• ¼ cup pine nuts
• salt

Directions:

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.

Reviews

[awalde]

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

[AZPARZYCH]

This is very good rice!! DH loves white rice and I can only eat so much steamed white rice; the pine nuts and stock (I used chicken) gives it a much better flavor. Can't wait to try it with beef stock! Made for Make My Recipe in the AUS/NZ forum.

[Shuzbud]

Lovely basic recipe here with the option for so many variations. I really liked the flavour of the chicken stock and pine nuts together. Next time I'll try adding some italian seasoning. Thanks UmmBinat!