Turkish Wedding Pilaf (Dugun Pilav)

1. 1

   Wash rice until water runs clear.

2. 2

   Drain well.

3. 3

   Heat olive oil in a pan and add drained basmati and pine nuts.

4. 4

   Stir over medium heat for 5 minutes.

5. 5

   Add stock and salt to taste.

6. 6

   Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.

7. 7

   Turn off heat, place paper towels over rim of pan and replace lid tightly.

8. 8

   Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.

9. 9

   Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.