Dill-Mint Pilaf (Dereotlu Ve Naneli Pilav)

Table of Contents

Cooking rice amongst light-green vegetables as well as herbs is non alien to Turkish cuisine. In her wonderful book, 500 Hundred Years of Ottoman Cuisine, Marianna Yerasimos inform us nearly a 16th century pilaf recipe called Dane-i Yeşil which is made amongst spinach, mint, parsley, dill, celery stalks, etc.

My mom wasn't raised upward inwards the palace kitchens, withal years agone she's come upward up amongst her ain light-green pilaf recipe. She makes this pilaf whenever nosotros convey whatever form of white fish for dinner. So inside the identify unit of measurement it's known every bit the fish pilaf.

serves 4

1 1/2 cups of white long grain rice
1 onion, finely chopped
three tbsp olive stone oil (or butter)
1/2 bunch light-green onion, finely chopped
1/2 bunch dill, chopped
ii tbsp fresh or dried mint
1 tbsp light-green peppercorn
1 tbsp pino nuts
salt
three cups of water

-Heat stone oil inwards a pot. Stir onions, light-green onions, light-green peppercorns, as well as pino nuts. Cook until soft.
-Add rice as well as mint. Stir for 2-3 minutes.
-Add H2O (with most rice the ratio of rice to H2O is 1 to 2) as well as salt. Bring to a boil as well as and then simmer on depression until rice soaks the H2O (approximately twenty minutes)-Turn it off as well as stir one-half of dill. Cover the hand off of the pot amongst a newspaper towel or a build clean kitchen towel. Place the lid on newspaper towel as well as allow rice sit down for at to the lowest degree ten minutes earlier y'all serve.
-Scatter the remainder of dill earlier y'all serve.

With all the herbs this recipes is for WHB which is hosted this calendar week past times Chris of Mele Cotte.
Sumber http://almostturkish.blogspot.com/