Turkish Dolma Pilav
Turkish dolma pilav also called iç pilav is a spiced pilav-style rice dish that can be used to make stuffed grape leaves, cabbage rolls, or to stuff vegetables like green peppers or zucchini. It can also be served as a side dish, usually with poultry or lamb, or as a main course with liver.
Source and licence
"Turkish Dolma Pilav" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Turkish_Dolma_Pilav, revision 4531776), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Turkish_Dolma_Pilav&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4531776
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 cup basmati rice
- 1 medium onion, finely chopped
- 1–2 cups water
- Pine nuts
- Dried currants
- 2 tsp cinnamon
- 1–2 tsp dried mint
- 1–2 tsp white sugar
- Salt
- Black pepper
- Butter
Method
- Wash the rice until the water runs clear.
- Sauté pine nuts and onions over medium heat in a deep skillet with lid
- Add cinnamon, mint, salt, sugar and black pepper
- Add the rice and stir constantly until the rice turns translucent
- Add water, enough to cover the rice and cook on low heat.
- When the water is absorbed, check the rice. Add more water or spices if needed.
- Quickly add currants; they should soften in the steam but can be soaked in hot water if preferred.
- If needed, use paper towel and a pan with a closed lid to steam the rice until it is finished cooking.