Name: Syrian Pilaf
Yield: Yield: About 4 servings
Ingredients: 1½ cups (about 9 ounces) long-grain rice, preferably basmati, rinsed in a colander in several changes of cool water, drained, and patted dry; About 1 teaspoon salt, or to taste; 3 tablespoons olive oil; ⅔ cup fine egg noodles

Preparation info

Yield: About
4
servings

Difficulty
Easy

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.

Ingredients

3 tablespoons olive oil
⅔ cup fine egg noodles
1½ cups

Method

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<

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Syrian Pilaf

Ingredients

Method

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