A wonderful pilaf from Ottoman cuisine although I must warn you; the original has liver in it and the rice which is used in iç pilav is always white rice. The good news is some people make it without the liver. Unlike those people, I have never made it before but have a few recipes here and there, waiting for their turns in the darkness of my recipe archive. And today is the day…
1 cup brown rice
1 tbsp pine nuts
1 tbsp dried currants
1 tbsp vegan margarine
Pinch ground cinnamon
½ tsp allspice
1 tsp Massel stock powder beef style
2 tbsp boiled water
Handful fresh dill, chopped
Salt and pepper
• Cook the brown rice in rice cooker. Keep warm.
• Melt the vegan margarine in a pot and add the pine nuts, currants, pepper, allspice and cinnamon. Don’t add the salt just yet as the stock powder adds a little bit of saltiness. Stirring constantly cook them until the currants swell up.
• Mix together the stock powder with boiled water in a small bowl first then add it to the pot along with rice. You might need a little extra moisture here if you think it is too dry but don’t turn it into an Ottoman risotto. This is a pilaf you’re making; not a risotto.
• Add the chopped dill and season to taste –check first. Mix well and serve warm.