Turkish Rice Pilaf Recipe
Turkish Rice Pilaf Notes
When preparing for a cooking class that encompassed all four directions of the Mediterranean, I came upon so many types of rice dishes, that I eventually pooled what I thought to be the best ingredients of several and came up with this.
- 1 cup basmati rice
- 2 tablespoons butter
- 1 teaspoon turmeric
- 1 teaspoon pepper-shallot seasoning
- 1 teaspoon grey sea salt
- 1/3 cup dried apricots, chopped
- 2 cups vegetable or chicken stock
- 1/3 cup toasted slivered almonds
Serves / Yields
About 2 cups
In a large saute pan, melt the butter and then stir in the rice until all the grains are coated. Mix in the remaining seasonings until the rice is an even golden color from the turmeric. Add the stock and apricots, increase the heat, bring to a boil. Cover tightly, reduce heat and simmer on low until all the liquid is absorbed, about 20 minutes. Sprinkle with the toasted almonds just before serving.
Any dried fruit is usable - currants, raisins etc.
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