Many dishes standardized in the courtly kitchens of Constantinople during Ottoman rule spread throughout the Empire. This is one of the classics that you find in all the cities that were once outposts of the Empire. It is good to serve with meat or chicken.

　　

Ingredients

serves 6

　　1 large onion, chopped

　　3 tablespoons sunflower oil

　　2/3 cup pine nuts, toasted

　　2 cups long-grain rice

　　3 cups chicken stock (page 143) (or you may use 1 1/2 bouillon cubes)

　　1 teaspoon ground allspice

　　1 teaspoon cinnamon

　　Salt and pepper

　　3 tablespoons currants

　　6 tablespoons butter, cut into pieces

　　

Step 1

In a large pan, fry the onion in the oil until soft and golden. Add the pine nuts and stir until lightly colored. Add the rice and stir over moderate heat until well coated in fat.

　　

Step 2

Add the stock and stir in the allspice, cinnamon, salt and pepper, and the currants. Bring to the boil, then simmer, covered, over low heat for 20 minutes, or until the rice is tender.

　　

Step 3

Stir in the butter and serve hot.

　　

Variation

Step 4

For Turkish iç pilav, sauté 1/2 pound diced liver—chicken livers or lamb’s liver—in 1 tablespoon butter until it changes color, adding salt, pepper, and 1/4 teaspoon of the allspice. Fold into the rice with 3 tablespoons finely chopped fresh dill when the rice has cooked for 15 minutes, and leave, covered, over very low heat for 10 minutes more.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf