Ways of Cooking Pilaf

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By Nevin Halici

Published 1989

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There are three ways of cooking pilaf:

1 Salma or free method: the basic ingredient is put into boiling stock and cooked until the stock is absorbed, then fat is heated to boiling point and poured over it.

2 Süzme or strained method: the basic ingredient is boiled in salted water, strained, and boiling fat is poured over it.

3 Kavurma or fried method: the basic ingredient is first fried and then cooked in stock until the stock is absorbed.

For each method the same quantities apply. The third method usually achieves the best results, and whichever method is used, the basic pilaf can be enriched with a variety of additional ingredients.