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Istanbul Pilaf Rice - (Istanbul Pilavi)


Posted by : unknown

Preparation time : 30 Min

Cooking time : 40 Min

Level of difficulty : Low

Istanbul Pilaf Rice - (Istanbul Pilavi)


2 servings

  • 1 chicken breast, skinless, boneless, cut in cubes
  • 1 tsp butter
  • 1/4 cup hot chicken stock
  • 2 tablespoonfull almonds, bleached, slivered
  • 2 tablespoonfull pistacchios, soaked in hot water for 5 minutes, drained and peeled
  • 1 pinch saffron, soaked in 3 tbsp warm water
  • 1 cup long-grain rice
  • 1 cup hot chicken stock
  • 2 tbsp butter
  • Salt
  • Pepper


- Melt 1 tsp of butter in a pot, add chicken cubes in and saute for about 2-3 minutes while stirring. Then add 1/4 cup chicken stock and cook until a little bit water is left. Put aside.

- Roast almonds and pistacchios in separate small pan for about 2-3 minutes. Put aside.

- Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Melt 2 tbsp of butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring.

- Pour 1 cup of hot chicken stock and soaked saffron with water in it. Season it with salt and pepper. Turn the heat to low and put the lid on.

- After 5 minutes add the lightly cooked chicken, almonds and pistachios and gently stir with a fork. Put the lid on again. Cook until the rice absorbs all the water.

- Take the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pilaf stand for about 5 minutes before serving.

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