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Stuffing Pilaf
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Turkish Stuffing Pilaf

This recipe can be used as a side dish or as a stuffing for turkey or peppers.
Course Doughs
Cuisine Turkish
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 6 persons
Calories 140kcal

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.