Name: Hazelnut and Lemon Pilaf (Fındıklıve Limonlu Pilav)
Cuisine: Turkey
Ingredients: lemon peel, sliced into 3 ‘julienne’ strips; cumin seeds ½ tsp; fresh red chilli 1, sliced into thin strips, or pul biber 1 tsp; basmati rice 250 g/8 oz, rinsed; salt 1 tsp; butter or ghee 1 tbsp; olive oil 1 tbsp; blanched hazelnuts 4 tbsp; coriander seeds 1 tsp; parsley bunch, chopped

Preparation info

Difficulty
Easy

Appears in

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

About

Master the essentials, and the pilaf world is open to you hereafter. This pilaf offers a delicious combination of earthy, crunchy hazelnuts with citrus backnotes, with a little extra zing–is it the chilli or the cumin?

Recipes can specify the volume of water for a certain weight of rice, but in the kitchen it depends on the size of your pan as well as the level of heat, and even the type of rice you use. My tip is to start with a little less water than you think you might need, and