In Turkey it is sade pilav; in Egypt it is roz mefalfel. The ingredients and quantities are the same as in the first recipe. Turks always use butter and plenty of it for rice to be eaten hot, and use olive oil when it is to be eaten cold. Butter is truly wonderful with rice, but some people today have turned to using a bland vegetable or seed oil, sunflower oil being the most common.

　　

Ingredients

2 cups long-grain or basmati rice

　　3 cups water

　　Salt

　　4 tablespoons butter or vegetable oil

　　

Step 1

Wash the rice if basmati and drain well.

　　

Step 2

Heat the butter or oil in a saucepan. Throw in the rice and stir gently for a minute or two, until the grains are translucent and well coated with fat. Add the water (or use stock—a bouillon cube will do at a pinch) and salt. Bring to the boil vigorously, then cook gently over very low heat, tightly covered and undisturbed, for about 20 minutes, until the rice is tender and the characteristic little holes have appeared on the surface. Never stir while it is cooking. Allow to rest, covered, for 10 minutes before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf