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

Pilaf Recipes


Persian Pilaf (Pilaf Recipes)

Banu Atabay's Acem Pilavi
Main Page » Pilaf Recipes » Persian Pilaf


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Persian Pilaf



Instructions:
# Roast 1 cup washed and drained rice with 7 tbsp vegetable oil for 5 minutes, and add 2 cup water, sprinkle salt. At first cook over medium heat then over low heat for about 15-17 minutes. Place paper towel between the pot and its lid and let it stand for steeping.
# Break and whisk an egg, and cook on greased skillet. Repeat this act for 4 eggs, by this way you will have 4 omelettes.
# Add the chicken breasts which are boiled and picked to pieces, finely sliced parsley, black pepper, roasted pine kernels, roasted currants and finally allspice into the steeped pilaf, stir.
# Put 1/4 of the pilaf on the middle of the each omelette and pack the omelettes.
# Reverse the omelettes for getting the packed side down while putting on the pan.
# Preheat the oven to 374 F and cook for 5 minutes.
# Serve hot.


Note: Persian pilaf is a meal of Ottoman Cuisine.


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2 chicken breasts
4 eggs
1 cup rice
7-8 parsley stems
1 tbsp currant
1 tbsp pine kernel
7 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp allspice
2 cup water, gravy