Syrian Pilaf

Preparation info
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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • 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 egg noodles
  • cups


Heat the oil in a heavy saucepan. Crush the noodles with your hands, and add them to the oil. Cook, stirring, until 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 of water and 1<