All Recipes · Side Dishes · Turkish

Bukhara Pilaf

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Inspired by an incredibly old recipe from an incredibly old cookbook –I think it was my mum’s. Well, the recipe evolved over time in my kitchen but it still must be one of the first non-standard pilaf I have ever cooked in my life. I think the original recipe uses some sort of liver but the recipe I used for the very first time was a vegetarian version. While I was tidying up my recipe archives I found it sitting somewhere, totally neglected. We love it and I hope you like it too. Enjoy Peoples 🙂

1 cup medium grain white rice, rinsed and drained well
1 carrot, peeled and grated
2 tbsp pistachio nuts, roughly chopped
2 tbsp dried currants, totally left alone
2 tbsp vegan margarine
2 cups water
Fresh parsley leaves to garnish
Salt and freshly cracked black pepper

• Heat the margarine in a shallow, heavy-based pan over a medium heat and stir in the rice, grated carrot, pistachio nuts and dried currants. Fry until the rice is opaque and carrots are soft. Add the water and salt.
• Bring to the boil, then cover, reduce the heat to a bare minimum and leave to simmer for 15 minutes. Remove the pan from the heat, fluff it up and leave it covered for 5 minutes with a piece of paper towel between the pot and its lid.
• Finally taste and adjust the seasoning. Spoon onto serving dishes and sprinkle with parsley and black pepper. Serve warm as a side dish.

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