Istanbul Pilavi

We are learning about Turkey in school.  We were looking for good recipes that sounded good. We found this one in The Turkish Cookbook: Regional Recipes and Stories by Nur Ilkin and Sheilah Kaufman, and it tastes very good!  The roasted almonds taste GOOD, so make a lot extra and keep some off to the side for eating later 🙂

This serves a lot! We had enough plus leftovers for lunch.

• 1 pound boneless, skinless chicken breast cut into cubes
• Salt and pepper to taste
• 1/3 cup olive oil
• 1/2 cup blanched almonds (we peeled them ourselves!)
• 2 cups extra long grain white rice
• 4 tablespoons butter
• 1/4 tsp saffron threads (you can use 1 tsp powdered turmeric instead)
• 4 cups chicken broth (We will use 3.5 cups next time)
• 3 tablespoons finely chopped fresh dill (we used dried)

Soak rice in warm, lightly salted water for about 20 minutes.  Soak saffron threads in 1/3 cup warm water

Season chicken to taste, and saute in 2 tablespoons oil until golden brown.  Set aside.

Heat 1/3 cup oil and almonds and fry a few minutes until light brown. Remove to drain on paper towel to remove extra oil.

Drain rice.  Heat butter in large pot and saute rice a few minutes. Stir in soaked saffron and soaking water and chicken stock.  Mix well and season to taste if desired. Add cooked chicken and bring to a boil. Reduce heat and simmer for 20 minutes, liquid will be absorbed.  Put a towel around lid and recover until ready to serve.

Arrange nuts on the bottom of shallow bowl then spoon rice over nuts, pressing gently with spoon to mold. Turn upside down on serving platter, sprinkle with dill and serve as main course.

Eat and enjoy!