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

Pilaf Recipes


Spring Pilaf (Pilaf Recipes)

Banu Atabay's Bahar Pilavi
Main Page » Pilaf Recipes » Spring Pilaf


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Spring Pilaf



Instructions:
# Slice the onion and green onions finely.
# Put the onion and green onion slices and lamb cubes into the pot, and place the pot over medium heat.
# Sauté until the colour of the lamb cubes changes a little without oil addition, add the horse bean seeds, add water to cover the ingredients.
# Cook until the whole water evaporates.
# Roast the washed and drained rice with oil in a separate pot, until the rice turns to white totally.
# Add water, salt and black pepper, when the water reaches to the boiling point turn the heat to low and cook the pilaf for 17 minutes.
# At the end of the time add the sliced dill leaves, place a paper towel between the pot and its lid, and rest for steeping for 10 minutes.
# After steeping the pilaf, add the mixture in the other pot, and stir gently without breaking the rice.
# Serve hot.


Note: There is no need to rest the rice in water while cooking this pilaf, but you should wash it well.


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2 cups rice
1 cup horse bean seeds
1 big onion
2 green onions
8.8 ounces lamb cubes
1/3 cup vegetable oil
1 bunch dill
4 cups water
1 + 1/2 tsp salt
1/2 tsp black pepper