Syrian Pilaf

Preparation info
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    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

To prepare this simple pilaf, Syrian Jews briefly sauté fine dried egg noodles with rice before adding the liquid. Use subtly perfumed basmati rice to heighten the distinctive nutty flavor.


  • 3 tablespoons olive oil
  • cup fine dried egg noodles
  • cups


Heat the oil over moderate heat in a heavy saucepan. Roughly crush the noodles into bite-size pieces with your hands, and add them to the oil. Cook, stirring, until they are lightly browned. Watch carefully so they don’t burn. Add the rice, stir the mixture until the rice is coated with the oil, and add 3 cups</