Istanbul-Style Pilaf (Istanbul Pilav) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 20 minutes | 1 hour | |||||||
| INGREDIENTS: | ||
| 1 tbsp butter | 2-1/4 cups long grain rice, washed and drained | a pinch of saffron, crushed fine |
| 3-1/2 cups chicken stock | 1 Tbsp blanched almonds | 1-3/4 cups petit pois or young peas |
| 2 chicken livers or 1 chicken breast, cooked and chopped | salt and ground black pepper | 1 Tbsp shelled pistachios |
| 1 | Heat the butter in a saucepan and add the rice. Cook for 5 minutes, stirring constantly. |
| 2 | Soak the saffron in about 2 tablespoons boiling water for 5 minutes. Pour over the rice with the stock. Stir, then add the rice with the stock. Stir, then add the almonds, petit pois, chicken liver or breast, and seasoning. |
| 3 | Stir again, cover, and cook for about 30 minutes. When cooked, leave the pilaf to rest over very low heat for 5 minutes, stir in the pistachios, and serve. |