Turkish Wedding Pilaf (Dugun Pilav)

Turkish Wedding Pilaf (Dugun Pilav) created by Anonymous

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

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Wash rice until water runs clear.
  • Drain well.
  • Heat olive oil in a pan and add drained basmati and pine nuts.
  • Stir over medium heat for 5 minutes.
  • Add stock and salt to taste.
  • Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
  • Turn off heat, place paper towels over rim of pan and replace lid tightly.
  • 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.
  • Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.
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RECIPE MADE WITH LOVE BY

@UmmBinat
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@UmmBinat
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"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"
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  1. Anonymous
    Turkish Wedding Pilaf (Dugun Pilav) Created by Anonymous
    Reply
  2. Anonymous
    Turkish Wedding Pilaf (Dugun Pilav) Created by Anonymous
    Reply
  3. cissa90
    it is the best rice i hahe so far
    Reply
  4. KimInCanada
    Really good. I made it with slivered almonds instead of pine nuts and it was delicious.
    Reply
  5. KimInCanada
    Really good. I made it with slivered almonds instead of pine nuts and it was delicious.
    Reply
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