Beyaz pilav

Beyaz pilav

White pilaff

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g long-grain white rice
60g butter
875ml chicken stock
salt, to taste

Method

  1. Wash the rice until the water runs clear. Drain well.
  2. Melt the butter in a heavy-based pan and add the drained rice. Stir over medium heat for 5 minutes.
  3. Add the stock and salt to taste, stirring occasionally until boiling. Reduce the heat, cover and simmer for 20 minutes. Test a grain to gauge when the rice is cooked — the grain should be firm to the bite, but evenly tender.
  4. Turn off the heat, place a cloth or two paper towels over the rim of the pan and fit the lid on tightly.
  5. Remove from the heat and leave to stand for at least 10 minutes before removing the lid. The pilav may be left for as long as 30 minutes without spoiling, depending on the quality of the grain.
  6. Fluff up the rice with a fork and serve, or spoon into an oiled mould, press firmly and turn out onto a serving dish.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again