Kashgar Pilaf

Kaşgar Pilavi

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Kashgar pilaf is named after the Central Asian town where it originated.


  • 250 g/8 oz rice
  • 500 g/1 l


Soak the rice in warm water and allow to cool. Soak the currants in warm water for 30 minutes and drain. Dry-cook the meat in a covered pan for about 10 minutes until it absorbs its juices.

Melt the butter, fry the pine nuts for 2-3 minutes until golden brown, add the onions and fry for 4 minutes, then add the carrots and stir for 2 minutes. Add the currants, spices and salt and mix.