If you have already seen the other pilaf recipes posted here in Quick and Tasty Food, you probably know that there are many different types of pilaf. Stuffing pilaf is considered a rich pilaf and generally made on special days and festivities. Pilaf has been around Turkey since the 13’th century and now it is all around the world.
What is a Stuffing Pilaf?
This specific Stuffing Pilaf, as name implies, can be used for stuffing peppers, grape leaves and onions. However it is also served as a side dish to chicken, turkey, meat and pulse dishes. It is a festive pilaf, prepared often on special occasions and almost always New Year Eve.
Traditionally liver cubes are added, but can do without. When you check the recipe below you will notice that I have separated the liver part as an option, as I generally do without too.
Stuffed pilaf is a rich pilaf with currants, pine nuts besides many spices such as cinnamon, all spice, pepper, salt and sugar. It might surprise you that despite the good looks, it is pretty easy to prepare. Just make sure to follow the tips of making a good pilaf. I have listed these in the Turkish Rice Pilaf post, so please make sure to check them.
If you have difficulties in finding allspice, you can substitute with 3-4 cloves. Ground them using a mortar and pestle before adding to the pot.
What is pilaf in rice pilaf?
Pilaf is the name of the dish either made with rice, wheat berries, bulgur, kuskus or orzo. Rice pilaf has many variations. It can be boiled, sautéed. It can be vegan, it can contain vegetables such as rice, peas, eggplants, meat, chicken, etc.
Why is my rice pilaf mushy?
Most probable reason is too much water. Make sure you rinse well before cooking, to get rid of the starch of the rice. Measure the rice before starting, use the same cup to measure the water. Often 1 cup rice, needs 1¾ water. This might vary according to rice. Experiment and find out what works best for you. Add less water, when the water is absorbed taste a few rice, if the center is still hard add 2-3 tablespoons of boiling water and cook a a bit longer.
If you are planning to use the recipe for stuffing reduce the amount of water by half a cup as the rice will be cooked again or else it will be over cooked and mushy. Stuffing pilaf is also used for recipes such as Stuffed Green Peppers.
Enjoy.
Turkish Stuffing Pilaf
Ingredients
- 1 cup rice baldo, osmancik
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion grated
- 1 tablespoon currant
- 1 tablespoon pine nuts
- 1¾ cup water or chicken stock
- 1 teaspoon salt
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground pepper
- 1 chicken bullion none if chicken stock is used
- 1 teaspoon sugar
Liver
- 200 grams liver chicken or veal / optional
- 1 pinch salt
- 2 tablespoons olive oil
Instructions
Pilaf
- Put the rice in a pot and cover it with hot water. This must be done at least half an hour before cooking.
- Then thoroughly wash the rice with flowing cold water. Use a colander and continue to wash the rice until the water is no longer white below the colander. Do not use your hands to scrub as the rice might break.
- Wash and put the currants in a small bowl with water so they soak up the water.
- Grate the onion, you may use a food processor.
- Add olive oil and butter in a non-stick pot. Melt butter over medium heat.
- Add the pine nuts and the grated onions and sauté until onions are translucent.
- Drain the currants and add. Add chicken bouillon, if desired, at this stage and make sure it is completely dissolved.
- Add the drained to the rice. Sauté for 4-5 minutes until the rice becomes shiny.
- Add the cinnamon, all spice, sugar and black pepper. Stir.
- On top add the boiling water or chicken stock if available. Stir only once and do not stir or open the lid often. When the water is soaked up taste, if no hard part in the rice close heat. If not add 1-2 tablespoons of boiling water and cook a short while more.
- Place a clean towel on top of the pot and close the cover again. This is to prevent the water inside the cover to drip down on the pilaf.
- Let rest for 5-10 minutes and serve.
If liver will be used
- The liver is optional; this dish may be done without the liver.
- Use veal or chicken liver. Chicken liver will be softer, however the typical dish would require the veal liver.
- Chop the livers to small cubes and wash well. They should be as little as 1 cm cube size.
- Add olive oil in a pan and add the liver. Cook for about 4-5 minutes. Stir often. Add some salt to taste. Stir and close the heat and set aside.
- Add to the pilaf when pilaf is ready, mix gently and serve.
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