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Nutrition Facts
Serving Size 1 (84g) Recipe makes 4 servings The following items or measurements are not included below: meat stock
Calories 373
Calories from Fat 130		(35%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 205mg		5%
Total Carbohydrate 54.7g		18%
	Dietary Fiber 2.7g	10%
	Sugars 0.9g
Protein 6.7g		13%
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Turkish Wedding Pilaf (Dugun Pilav)

Recipe #360252 | 30 min | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: UmmBinat
Mar 11, 2009

A nice simple and tasty pilaf. I sometimes use chicken stock in replacment of the meat one. It's a must to use basmati! Very good with Braised Lamb (Tas Kebap). Basically the recipe from The Complete Middle East Cookbook by Tess Mallos

SERVES 4 , 3 cups (change servings and units)

Ingredients

1 1/2 cups white basmati rice
2 tablespoons olive oil
3 cups meat stock (I sometimes use 3 cups chicken stock instead)
1/4 cup pine nuts
salt

Directions

1
Wash rice until water runs clear.
2
Drain well.
3
Heat olive oil in a pan and add drained basmati and pine nuts.
4
Stir over medium heat for 5 minutes.
5
Add stock and salt to taste.
6
Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
7
Turn off heat, place paper towels over rim of pan and replace lid tightly.
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
Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.

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Featured Reviews for This Recipe

From: mama smurf

On Apr 28, 2009

Followed this recipe exactly. Used basmati rice which I felt made the dish. Next time I would add some minced garlic and maybe shredded onion for a little more flavor. I served this with Soy Glazed Salmon Kabobs#254959. Thank you. Made for Spring PAC 09.

1 person found this review helpful

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From: duonyte

On Sep 13, 2009

This was a tasty and easy side - I cooked the pine nuts and rice in a skillet, scrapped it into my rice cooker and then used chicken broth. i would probably add some onion and some herbs next time - this is a good basic recipe that is easy to vary.

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From: mikekey

On Aug 30, 2009

Delicious! I used brown Basmati rice, which is a bit chewier, but the grains still separate nicely. I wanted a rice dish that had more flavor to it than plain white rice, but wouldn't detract from my meat dish. This is it! Easy recipe and the broth and pine nuts were just the right touch to go with the satays. Made for Ramadan 2009 tag.

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