Turkish Dolma Pilav (Iç Pilav)
Turkish dolma pilav, also called iç pilav, is a spiced rice with pine nuts and currants that doubles as a stuffing and a side dish. The sweetness of cinnamon and sugar sits against dried mint and black pepper, which gives the rice a character plain pilaf lacks. Toasting the rice in butter before adding water keeps the grains separate. Serve it beside poultry or lamb, or with liver, or use it to fill grape leaves, cabbage or peppers.
Instructions
Rinse the rice in several changes of water until the water runs clear. Set it aside to drain while you start the base.
Melt some butter in a deep skillet that has a lid, over medium heat. Cook the pine nuts and chopped onion in it until the onion softens.
Stir in the cinnamon, dried mint, sugar, salt and black pepper. Then add the rice and stir constantly until the grains turn translucent.
Pour in enough water to cover the rice, put the lid on and cook over low heat. Keep the heat gentle so the rice cooks evenly.
When the water has been absorbed, taste a few grains. If the rice is still firm or the seasoning is flat, add a little more water or spice and keep cooking.
Quickly fold in the currants. They soften in the steam, or you can soak them in hot water first if you prefer them plumper.
If the rice needs to finish cooking, lay a paper towel under the closed lid and let it steam until the grains are tender. Use it as a side dish or as a filling for vegetables and leaves.
Make it personal.
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