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Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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In Turkey, mutton is put to many uses—one of the favourite methods being to cut it in small pieces and roast or grill it on skewers; it is used for pilaf, for a stew, with small marrows and spinach, and all kinds of forcemeats are made with it. One of the most famous of all Turkish dishes is Pilaf. Take 1 cup of rice and wash it thoroughly in cold water and drain on a sieve. Put an iron saucepan on a moderate fire, with 1 tablespoon of butter, the pulp of 1 tomato, and season with a little salt. When the butter is hot, add the rice, and stir for a few minutes till the rice is slightly coloured. Then add 2 cups of water, season with a little more salt, cover the saucepan, and simmer till the rice has absorbed all the water. This will take from 15 to 20 minutes. Stir lightly with a wooden spoon, and wipe the inside of the cover of the saucepan to remove all moisture. Let it stand on a very slow fire till quite dry and flaky. The rice should be very white and each grain separate.