Spiced Turkish Rice Currants Pinenuts Ic Pilavi Recipe

I absolutely love this recipe because it takes me on a culinary journey with its vibrant spices and fresh herbs, creating a dish that’s both comforting and exotic. Plus, it’s incredibly versatile, perfect for whipping up a quick but impressive meal that feels like a hug in a bowl, whether enjoyed solo or as a lavish side.

I adore making meals that pay homage to the potent tastes and smells of a culture’s cooking. My Spiced Turkish Pilaf with Currants and Pine Nuts, or Ic Pilavi, channels that country’s rice dish cooking.

Long-grain rice is the base here, but the real star is the allspice, as you will see from the recipe that follows.

Ingredients

Rice, which is long-grained, is rich in carbohydrates and serves up an electrifying portion of essential energy.

Olive oil has fats that are healthy and are good for the heart.

Pine nuts are high in protein and healthful fats, which means they contribute a lot of flavor that’s nutty and toasty.

Currants: Deliver an unrefined sweetness and are packed with vitamins and antioxidants.

Allspice, when ground, becomes an aromatic spice that offers warm, peppery notes.

Cinnamon in its powdered form is present in the majority of recipes for sweet baked goods.

It’s often used alongside or in addition to other spices like nutmeg and clove, but when it comes to cookies, cakes, and pies, and especially in my kitchen, it’s cinnamon that reigns as the primary baking spice.

Enhancing the flavor of today’s dish, aromatic herbs establish a fresh, delightful quality.

Their nutritional value supports the idea that herbs of all kinds are nature’s gift to provide flavor and truly wholesome nutrition.

Juice from lemons: Contributes a sharp, bright acid, and is a good source of vitamin C.

Ingredient Quantities

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• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 cups water or vegetable broth
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon lemon juice

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Instructions

1. Wash the rice in cold water until the water runs clear, then let it drain well.

2. In a large saucepan, heat the olive oil on medium. Add the onion, finely chopped, and sauté until translucent, about 5 minutes.

3. To the saucepan, add the pine nuts. Stir them frequently while cooking until they reach a golden brown color and a toasty aroma, which happens in about 2-3 minutes.

4. Combine the currants, allspice, cinnamon, and black pepper, cooking for an additional minute to release the spices’ aroma.

5. In a saucepan, add the drained and rinsed rice and salt. Stir to coat the rice in the oil and spices for about 2 minutes.

6. Add the water or vegetable broth, and heat the mixture over high heat until it comes to a boil.

7. After bringing to a boil, lower the heat to low, tightly cover the saucepan with a lid, and let simmer for 15-20 minutes, or until tender and the liquid has been absorbed.

8. Take the saucepan off the heat and allow it to sit, covered, for 10 minutes so the flavors can meld.

9. Using a fork, fluff the rice and then mix in the dill, parsley, mint, and lemon juice.

10. The rice can be served warm as a delicious side or as part of an elaborate meal. You might eat it just as it is, or use it to make a Spiced Turkish Rice Bowl, with yogurt, cucumber, and mint, for instance, or any number of other toppings.

Equipment Needed

1. Large saucepan with lid
2. Medium bowl
3. Fine mesh strainer
4. Wooden spoon or spatula
5. Chef’s knife
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Fork

FAQ

• What type of rice is best for this recipe?For this dish, it is recommended to use long-grain rice to achieve the desired texture.
• Can I substitute the pine nuts with another type of nut?Chopped almonds or walnuts may be used as substitutes for pine nuts.
• Is it necessary to use fresh herbs?Enhancing the flavor are fresh herbs like dill, parsley, and mint. However, if you can’t get your hands on fresh herbs, then dried herbs can still get the job done.
• Can I use chicken broth instead of vegetable broth?Indeed, chicken broth can be used for a more flavorful outcome, but it’s no longer vegetarian when you do that.
• How can I prevent the rice from becoming too sticky?Wash the rice completely in cold water before cooking to take away the extra starch.
• What can I serve with this dish?Turkish rice, when spiced, is a grain dish that can stand alone but is mostly served as a side. It plays well with grilled vegetables, chicken, or lamb.
• Can I make this dish ahead of time?Certainly! It can be made ahead and simply reheated in the oven, adding a little water if necessary, to achieve just the right creamed consistency again.

Substitutions and Variations

1 cup basmati rice, rather than long-grain rice
Use 2 tablespoons of sunflower oil instead of olive oil.
Instead of using currants, use 2 tablespoons of raisins.
1 teaspoon ground nutmeg instead of ground allspice
Chop fresh cilantro and measure 1 tablespoon; use this instead of the mint called for in the recipe.

Pro Tips

1. Toast the Rice Before adding the water or broth, consider toasting the dry rice in the saucepan with the spices for an extra couple of minutes. This deepens the rice’s flavor and helps it absorb the spices better.

2. Sauté Slowly When sautéing the onion and pine nuts, keep the heat on medium-low. Slow cooking allows the onion to caramelize slightly and the pine nuts to develop a richer flavor without burning.

3. Use Warm Broth If using vegetable broth instead of water, warm it before adding to the rice. This helps maintain an even cooking temperature once added to the hot rice mixture.

4. Herb Infusion After removing the rice from heat, before letting it sit, layer the chopped herbs on top of the rice. The residual steam will enhance their fragrance and flavor.

5. Citrus Punch Consider adding a bit of freshly grated lemon zest along with the lemon juice for a more vibrant citrus flavor that complements the spices beautifully.