Turkish Pilaf with Vegetables and Pine Nuts Recipe
Fluffy rice with vegetables, delicately seasoned with cinnamon and herbs, with crunchy pine nuts and sweet raisins. In Turkey, such pilafs are often served as a side dish to meat or as a standalone dish for a vegetarian lunch. The flavor is a bit like a Mediterranean rice salad, just in a warm, more aromatic version.
This pilaf combines the warmth of Turkish spices with the sweetness of raisins and the crunch of toasted pine nuts, creating a dish that is both comforting and elegant. It works equally well as a vegetarian main or as a refined side to meat or fish.
Chef's tips
Be sure not to stir the rice while it’s cooking – this helps keep the grains separate and fluffy. Toasting the pine nuts in a dry pan intensifies their flavor, so don’t skip this step. If your stock is salty, add salt carefully at the end rather than at the beginning.
How to serve
Serve the pilaf warm, with a spoonful of thick natural yogurt or tzatziki on the side. It pairs beautifully with grilled chicken skewers, baked fish with lemon, or roasted vegetables such as eggplant and peppers. For a mezze-style spread, serve it alongside hummus, olives, and a simple tomato-cucumber salad.
Ingredients
- rice - 250 g
- carrot - 1 piece
- onion - 1 piece
- green peas - 80 g
- raisins - 40 g
- pine nuts - 40 g
- vegetable stock - 450 ml
- vegetable oil - 2 tablespoon
- butter - 20 g
- cinnamon - 0.25 teaspoon
- parsley finely chopped - 2 tablespoon
- salt
- black pepper
Preparation
- Rinse the rice several times in a sieve under running water until the water is almost clear, then set aside for 10 minutes to drain.
- Peel the carrot and cut it into small cubes. Peel the onion and finely dice it. Pour warm water over the raisins for 5 minutes, then drain.
- In a dry pan, toast the pine nuts over medium heat for 2–3 minutes, shaking the pan often, until they are lightly golden and fragrant. Transfer them immediately to a bowl so they don’t burn.
- In a wide pot or deep pan, heat the oil with the butter. Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent.
- Add the carrot and fry for another 3–4 minutes, stirring, until it softens slightly.
- Add the drained rice and fry for 2–3 minutes, stirring, until every grain is coated with fat and turns slightly glossy white.
- Add the cinnamon, raisins, and peas, and mix. Pour in the hot stock, season with salt and pepper, and stir once.
- Bring to a boil, cover with a lid, reduce the heat to low, and cook for 12–15 minutes, until the rice has absorbed all the liquid. During this time do not stir; you can only gently shake the pot if needed.
- Remove the pot from the heat and leave it covered for 10 minutes so the rice can finish cooking in its own steam.
- Gently fluff the pilaf with a fork, add the toasted pine nuts and chopped parsley, mix lightly, and serve.
Storage
Pilaw przechowuj w lodówce w szczelnym pojemniku, najlepiej podgrzewać go na patelni z odrobiną wody lub masła. Możesz też zamrozić porcje w woreczkach, a potem rozmrozić w lodówce i odgrzać na patelni lub w mikrofalówce.
