İç Pilav – Traditional Turkish Stuffing Pilaf

Preparation

1. 01

   soaking

   Wash the rice thoroughly in plenty of water, then drain. Soak in lukewarm salted water for 15 minutes, then drain and set aside.

2. 02

   Sautéing

   Melt the butter in a large saucepan. Add the pine nuts and fry over a low heat until golden. Transfer to a plate.

3. 03

   Sautéing

   In the same saucepan, add the finely chopped onions and cook until softened and translucent.

4. 04

   Sautéing

   Add the drained rice and fry for 2–3 minutes until coated in butter.

5. 05

   simmering

   Add the hot water, salt, allspice, cinnamon, and black pepper. Stir once and bring to the boil.

6. 06

   cooking over low heat

   Once boiling, reduce the heat to the lowest setting, cover, and cook for approximately 15 minutes until the water has been absorbed.

7. 07

   Resting

   Remove from the heat. Add the currants, toasted pine nuts, chopped mint, and dill. Cover and let stand for 10 minutes.

8. 08

   serving

   Fluff the pilaf with a fork and transfer to a serving dish.