Stuffing Pilaf
April 1st, 2005
Here is another recipe from my mom: stuffing pilaf. Some of you might already know; pilaf is a generalized term for cooked rice in Middle East. Even though it is named as “stuffing”, all these years my mom made this pilaf, I have never seen her stuffing anything with this.
Ingredients:
- 1 cup of rice (I used Jasmine)
- 3 Tb pine nuts
- 1/4 cups of chopped chicken liver
- 3 Tb currants
- Optional: mid-size onion, chopped
- 1 Tb butter
- salt, pepper to taste
- 1 tsp ground cinnamon
- 1 1/2 cups of chicken broth or water
Steps:
- Melt the butter, add the onions and pine nuts. Stir constantly until they are brown
- Add the liver, and brown that as well
- Add the rice, stir for about a minute or two
- Add salt, pepper, cinnamon and currants
- Pour the broth over, stir well and cover the pot. Turn down the heat to low
- When the rice is done (all water is soaked in, evaporated), just let your pilaf sit for a while to “rest”
April 2nd, 2005 at 7:23 pm
Dear Fethiye,
The Pilaf recipe looks delicious. I am familiar with pilaf, but have never stuffed anything with it. What would you recommend it be used to stuff?
By the way, you and Sam would be more than welocme to come and stay with us in Italy and try out some of your recipes on us there.
Wendy
April 2nd, 2005 at 9:07 pm
Wendy,
Though I have never tried, I assume you can stuff a turkey or maybe a smaller bird with this?
We are looking forward to visiting you in Italy!
fethiye
April 5th, 2005 at 10:09 am
We are in San Francisco now -
I may have given you wrong email address:
it is .com (not co.uk) at the end -
but I have read your reply
April 17th, 2005 at 11:38 pm
Sevgili Fethiye
Adı “iç pilav” dır. Tüm kanatlı hayvanlar olduğu gibi,kuzu da doldurur. Yalnız buna tarçın değil de yeni bahar, ve karabiber konur.Tarçın konursa sarma lezzeti verir ki bu da etin kendi tadını kaybettirir. Bir de pilav çok yağ isteyen bir yemektir. 1 kaşık çok az bence .pilav az yağlı olduğunda taneler birbirine yapışır,lapamsı olur. yağ pirinçle birleştiğinde pirincin lezzeti belirginleşir ve pirinç tane,tane dökülür. Umarım ukalalık etmedim..:((
Sevgiler.
April 17th, 2005 at 11:49 pm
Sevgi, ismini duzelttim tesekkurler. Benim annemden alistigim tarif bu, yani tarcin koyariz hep ama bir dahaki sefere tavsiyene uyup yenibaharla denerim. YaGi da az degil aslinda — kesinlikle lapa olmaz benim yaptigim pilavlar. Ya kavurdugumdan dolayi ya da genelden daha az su koydugumdan dolayi…
July 9th, 2006 at 1:33 am
For your very delicious looking rice, what kind of currants can I use? Can I use any ordinary raisins, and the cinammon, should it be a certain kind? We are currently stationed in Germany, and my husband visits Turkey every other month. He loves Turkey especially “Chicken Tava”, I think that’s what it’s called. Do you have a recipe for that dish?
July 9th, 2006 at 10:02 pm
Laura, instead of ordinary raisins or sultanas, try using the small currants for this recipe. As far as your husband’s favorite food there, I think I have an idea of how “Chicken Tava” would be prepared, but if he ever can take a picture of it and send it to me, I would be able to reproduce it easily. It is a very common name, and I am afraid there is no one single recipe of how to make it. Do you think we can have him take a picture when he is there? :)
July 15th, 2006 at 2:29 pm
I will have him do that, Thank You!
As for the small currants, where can I purchase them, and what brand do you use? I guess any cinammon will do.
July 24th, 2006 at 12:13 pm
Laura, the dry currants should be available in the grocery stores, next to where you can find dried sultanas, raisins. The brand should not matter, but I think the one we get here is Sun-Maid Zante currants. I hope you like this pilaf.
December 26th, 2006 at 7:05 am
Fethiye,
On July 15th, 2006, Laura said she would have her husband send a picture of chicken tava, so you could figure out the recipe. Did this ever happen? I was in the Incirlik/Adana region many times years ago and chicken tava became my favorite meal. I’ve seen some recipes on the net, but all have whole pieces of chicken. The tava I had, had chopped up chicken and the tava was put on top of a bed of rice and cheese put on top of the tava. Fantastic! Would love to find out the recipe. Can you help???