Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Pilaf with Leek (Pilaf Recipes)

Banu Atabay's Pirasali Pilav
Main Page » Pilaf Recipes » Pilaf with Leek


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Pilaf with Leek



Instructions:
# Clean the rice and rest it in hot salty too much water for half an hour at least.
# Put the vegetable oil into the pot and make it hot, then add ground meat. Roast it until the broth evaporates.
# Add both of the finely sliced white and the green parts of the leeks and roast it until they seem as dry. (For about 20 minutes)
# Then add the rested, a few times washed and drained rice into the pot.
# After roasting all the ingredients over medium heat for 5 more minutes, add salt, black pepper and hot water into the pot and cover the lid.
# Firstly, cook the pilaf over medium heat for 5 minutes, then cook over low heat for 15 minutes, as total 20 minutes.
# Remove the pot from the stove, cover it by a paper towel, and ret the pilaf for half an hour.
# Fill it into wet bowl by forcing a little on it, and reverse the pot over a flat service plate.


Note: Pilaf with Leek is native to Black Sea Region of Turkey.


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2 cups rice
2 medium leeks
3.5 ounces ground meat
1/3 cup vegetable oil
3 cup water
1 tsp black pepper
1 + 1/2 tsp salt