Spiced Turkish Rice Currants Pinenuts Ic Pilavi Recipe

This Spiced Turkish Rice with Currants and Pine Nuts is my go-to comfort dish because it’s like a warm hug that blends sweet and savory in the most delightful way. Plus, the aromatic spices remind me of cozy family dinners and add a touch of exotic flair to my weeknight meals.

My affection for the dish known as Ic Pilavi, or spiced Turkish rice, is a flavor-infused love. This long-grain rice dish brings together the richness of pine nuts, the sweetness of currants, and the delicate balance of allspice and cinnamon, sautéed in olive oil and butter, and finished with fresh parsley and dill.

It’s a nutritious and delightful dish that, in my world, has no bad manifestations.

Ingredients

Rice, when long-grained, offers carbohydrates and a light, fluffy texture when served as pilaf.

Olive oil: Fats that are good for you; imparts richness and a Mediterranean flavor.

Pine nuts are a source of protein.

They add a buttery flavor and a crunchy texture.

Currants: Consistent sweetness; density of antioxidants and vitamins.

Allspice: A warm flavor; provides complexity with notes of cinnamon and clove.

Cinnamon: A sweet and warm spice that balances unique savory flavors.

Cloves that have been ground up: Spicy and intensely aromatic; they enhance your food’s flavor profile and deepen its taste.

Dill that is recently harvested is an herb that has a flavor that is really bright and herbal.

They are full of antioxidants and vitamins.

Parsley, when fresh, is full of vigor and life.

Its leaves are bright green and its stems are strong.

It is much more than just a pretty herb with a lot of color: Parsley is also a rich source of nutrients, offering a good amount of vitamin K and a high level of vitamin C and iron.

Ingredient Quantities

• 2 cups long-grain rice
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, finely chopped
• 1/4 cup pine nuts
• 1/3 cup currants
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• Salt to taste
• 2 1/4 cups chicken or vegetable stock
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Juice of half a lemon

Instructions

1. Wash the rice well in cold water and pour off the water until the water runs clear. This is necessary to remove any excess starch from the rice. Starch is a carbohydrate that provides energy, but when too much of it is in the rice, the rice will be gummy instead of fluffy after it has been cooked.

2. In a large saucepan over medium heat, combine the olive oil and butter. When warm, add the chopped onion and sauté until translucent, about 5 minutes.

3. Mix in the pine nuts and keep on sautéing until they’re a rich golden brown. Maintain your vigilance, however; those little guys can go from golden brown to burnt in the blink of an eye.

4. Combine the rinsed and drained rice with the ingredients in the pan. Stir well to combine and coat the rice with the oil and butter, and cook for about 2 minutes.

5. Combine the currants, ground allspice, cinnamon, black pepper, cloves, and a pinch of salt. Mix them together thoroughly.

6. Add the chicken or vegetable stock and bring it to a boil. Turn the heat down to low, cover, and let the mixture simmer for 15 to 18 minutes. Until the rice is cooked. Until the liquid has been absorbed.

7. Take the saucepan off the heat and allow it to rest, with the lid on, for 10 minutes so that the rice can complete its steaming process.

8. Tender long-grain rice is the basis of many Mediterranean and Middle Eastern dishes. While rice is often seen as a “side dish,” we serve it as the main part of the following recipes:

– Rice with Herbs (Shirin Polow)
– Rice with Mushrooms (Gheymeh)
– Rice with Lamb Shanks (Brahm Polow)
– Rice with Spinach (Sabzi Polow)

9. Squeeze half a lemon directly into the rice and gently stir it into the dish so that the flavors meld.

10. The Spiced Turkish Rice with Currants and Pine Nuts is best served hot and makes a delicious side dish or main course.

Equipment Needed

1. Large saucepan with lid
2. Wooden spoon or spatula
3. Measuring cups
4. Measuring spoons
5. Fine mesh strainer or colander
6. Cutting board
7. Chef’s knife
8. Citrus juicer (optional)

FAQ

• What type of rice is best for this recipe?It is recommended to use long-grain rice because of its ability to remain separate and fluffy, making for an ideal texture in Ic Pilavi.
• Can I use a substitute for pine nuts?Certainly! You can substitute slivered almonds or cashews for pine nuts.
• Is it possible to make this dish vegan?Certainly! Substitute vegetable stock for chicken stock, and use more olive oil in place of butter.
• How do I prevent the rice from becoming sticky?Wash the rice with cold water until the water runs clear. This gets rid of excess starch and ensures the rice will be fluffy.
• Can I prepare this recipe in advance?Certainly, it can be made in advance and reheated just before serving. It might even concentrate and develop in flavor over time.
• What other herbs can I use if I don’t have dill or parsley?You can use fresh cilantro or mint, giving a different yet refreshing flavor profile.
• How can I add more protein to this dish?For added protein, cooked chickpeas or pieces of grilled chicken can be incorporated.

Substitutions and Variations

Rice, long-grain: For a more aromatic flavor, substitute with basmatirice; for a slightlyimproved sticky texture, substitute with jasmine rice.
Use sunflower oil or canola oil as a neutral substitute for olive oil.
Ghee provides a richer flavor than butter; margarine is a good substitute for those who want a non-dairy option.
Pine nuts: Substitute with chopped almonds or cashews for a similar nutty crunch.
Currants: Substitute raisins or chopped dried apricots for a sweet alternative.

Pro Tips

1. Toast the Pine Nuts Carefully Pine nuts can burn quickly due to their high oil content. Stir them frequently and watch closely as they sauté with the onions, removing them from the heat as soon as they turn golden brown.

2. Layer Flavors with Aromatics When sautéing the onion, ensure it is fully translucent and starting to caramelize before adding the rice. This develops a deeper flavor profile, enhancing the dish’s overall taste.

3. Rinse the Rice for Fluffiness Washing the rice until the water is clear is crucial for removing excess starch. This step is key for achieving fluffy, non-sticky rice, which is essential for this dish.

4. Simmer Gently, Do Not Disturb Once the stock is added, simmer on low and resist the urge to lift the lid during cooking. Disturbing the rice can affect the cooking process and result in unevenly cooked rice.

5. Finish with Freshness Add the fresh dill, parsley, and lemon juice after the rice has rested. This retains their vibrant flavors and adds a burst of freshness to balance the rich spices and nuts.