Turkish Spiced Rice (Ic Pilav)

Enriched with aromatic spices and pine nuts, this traditional rice dish offers a light yet satisfying flavor with balanced healthy fats and protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.5 cups baldo rice (240 g) · 864 kcal in the whole recipe
• 1.5 tablespoons olive oil (22 g) · 194 kcal in the whole recipe
• 3 tablespoons pine nuts (35 g) · 241 kcal in the whole recipe
• 2 tablespoons currants (20 g) · 58 kcal in the whole recipe
• 1 medium onion, finely chopped (120 g) · 48 kcal in the whole recipe
• 1/4 bunch fresh dill, chopped (15 g) · 7 kcal in the whole recipe
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups hot water

Method

1. Soak the rice in warm salted water for 15 minutes and drain well; soak the currants in warm water to soften.

   

2. Heat the olive oil in a pot over medium heat, toast the pine nuts until lightly golden, then add the chopped onion and sauté until soft.

   

3. Add the drained rice, softened currants, cinnamon, allspice, salt, and black pepper, stirring gently for 2-3 minutes.

   

4. Pour in the hot water, cover with a lid, and cook over low heat for 12-15 minutes until liquid is absorbed; stir in chopped dill and let it steam off-heat.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.