TURKISH IÇ PILAV RECIPE (No Liver Version) - Sweet Pilaf With Currants& Pine nuts
TURKISH IÇ PILAV RECIPE (No Liver Version) - Sweet Pilaf With Currants& Pine nuts
Music: Santa Lucia - Traditional Neapolitan Song
Piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you my version of 'iç pilav', is often used as stuffing or served with chicken/turkey especially for the New Year's Eve. It is so easy to make, tastes amazing and sweet because of the spices used. You can also expand this dish by adding chicken liver, sautéed together with the onion.
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INGREDIENTS
2 cup rice
4 cup chicken stock (or water)
4 real tablespoonful butter
3 real tablespoonful currants
2 real tablespoonful pine nuts
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp sugar
Salt & black pepper
Olive oil
DIRECTIONS
In a pan, toast the pine nuts for 3-4 minutes over medium heat, stirring constantly, then transfer into a bowl.
Add 2-3 tbsp olive oil into the pan.
Add the cinnamon and allspice, and cook for 1-2 minutes, stirring constantly.
Add rinsed rice and mix well.
Add the butter, if using chicken stock, you can add 2 tbsp butter,
instead of 4.
Add rinsed currants and toasted pine nuts, mix.
Add 1 tsp or to taste salt, black pepper to taste and 1/2 tsp sugar.
Keep stirring gently, until the butter melts.
Add chicken stock (or water) and bring to a boil, over medium high heat, stirring occasionally.
Then reduce the heat to the lowest possible setting.
Cover and cook for 14-15 minutes, or until all of the water is absorbed.
Check for doneness, turn off the heat.
Cover with paper towels then the lid and let rest for about 15 minutes.
Mix gently, then serve hot.
READY :) Thank You For Watching!
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Rice with Liver, Onions and Pine Nuts Recipe - Traditional Turkish Recipes
Rice with Liver, Onions and Pine Nuts
Serves 4 people
Cooking time:
8 minutes on medium heat,
12 minutes on low heat.
Ingredients:
2 tablespoons margarine or butter,
2 tablespoons pine nuts,
1 medium onion,
2 cups of washed rice,
1 teaspoon of granulated sugar,
1 dessert spoon of salt,
1 teaspoon black pepper,
1 teaspoon of cinnamon,
720ml of hot water,
1 tablespoon of sunflower oil,
150g finely diced calves’ liver
Cooking suggestions: Add washed currants to the rice.
Preparation:
Melt 2 tablespoons of margarine in a saucepan. Scatter the pine nuts into the melted fat and fry for 1-2 minutes. Chop the onion into small pieces, add to the pan and sauté for a couple of minutes more.
While the onions are cooking, melt 1 tablespoon of sunflower oil in a separate pan, add the liver and sauté for 5 minutes, stirring all the time.
Go back to the pan with the sautéed onions and add 2 cups of pre-soaked rice, the cinnamon, black pepper, salt, and sugar, then cook for a further 3-4 minutes.
When the livers are adequately cooked, add them to the rice pan and mix together. Add 720ml of hot water. Cover the saucepan with a lid and cook on low heat for 12 minutes more. Leave the food to rest and then serve warm.
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We are back in the kitchen making a summer salad! It's delicious for BBQs and a great way for kids to eat their greens!
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Couscous Kale Salad - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
3 tablespoons fresh lime juice (from 1½ limes)
1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
½ small onion, finely chopped (about ½ cup)
2 small garlic cloves, minced (about 1 teaspoon)
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon sweet or mild paprika
1 cup whole wheat Israeli couscous
½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
4 scallions, white and green parts thinly sliced (about 1 cup)
¼ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil
2 tablespoons raisins or currants
2 tablespoons toasted pine nuts
sea salt and freshly ground black pepper
DIRECTIONS:
-In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside.
-In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, until the liquid has been absorbed and the couscous is al dente, 5 to 10 minutes. Add 1 to 2 tablespoons water toward the end of cooking if the liquid is absorbed and the couscous starts to stick to the pan. Transfer to a large bowl and let cool.
-Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.
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