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  Recipe Home Turkish  Ýç Pilav (Turkish Rice Pilaf)
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  Ýç Pilav (Turkish Rice Pilaf)
  Category: Turkish
  Author: Ms. Rijel Sardag, Turkiye
  Date: 9/11/2010
  Hits: 863
Description: Turkish Rice Cooked On Special Occasions and Weddings

History: Pilav (peelove) is the side dish for all Turkish main courses. There are many many varieties, but Ýç Pilav (Ech Peelov) is cooked during religious holidays, New Year's and at wedding parties.

Serving Size: 6

Preparation time: about 45 minutes

Amount Measure Ingredient
2 cups rice
2 cup water
3 tablespoons butter
1 chopped onion
2 small size tomatoes, chopped
1 tablespoon salt
50 gr. Chopped lamb kidney or liver
1 chicken bouillon cube
1 teaspoon pine nuts
2 teaspoons currants
½ bunch of chopped parsley
1 teaspoons salt
1 teaspoon black pepper


a) Place rice in a bowl, add 1 tablespoon salt and cover with hot water. Stir and allow to cool. Drain and set aside.
b) Sauté pine nuts with 2 tablespoons butter in a small saucepan until golden brown. Remove. Sauté kidney or liver in the same saucepan.
c) In a large saucepan sauté onion with 2 tablespoons of butter until brown, add pine nuts, kidney or liver, rice and water. Boil for 3 minutes.
d) Add parsley, chicken bouillon cube, tomatoes, currants, salt, pepper and cook for 5 minutes. Then cook over very low heat until rice absorbs water. Serve with main dish.

Reformatted from a recipe submitted to
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