Sticky date pilav with golden pine nuts and almonds

Sticky date pilav with golden pine nuts and almonds

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

The chefs at Topkapı Palace used to vie to see who could create the most luxurious pilav, cramming in nuts, spices and fruit as well as meat, seafood or poultry. I think the sultans would have loved this rich, fragrant pilav: the sweetness of the dates is balanced by the exotic mix of spices, and the fried pine nuts and almonds add plenty of crunch.

Ingredients

Quantity Ingredient
250g long-grain or basmati rice
500ml * chicken stock [rid:9962]
40g butter
6 fresh medjool dates, pitted and diced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
pinch hot paprika
pinch sea salt
long strip peel from 1/2 orange
2 tablespoons flat-leaf parsley leaves, shredded

Nut garnish

Quantity Ingredient
2 tablespoons olive oil
1/2 cup flaked almonds, roughly chopped
1/3 cup pine nuts, roughly chopped
1/4 teaspoon ground cinnamon
pinch sea salt

Method

  1. Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
  2. Bring the stock to the boil, then lower the heat and keep at a simmer.
  3. Melt the butter in a heavy-based saucepan. Add the dates, pepper and spices and stir briefly. Gently stir in the rice, so that all the grains are coated with the spiced butter. Pour on the simmering stock and add the salt. Stir, then bring to the boil and add the peel. Cover with a tight-fitting lid and cook over a very low heat for 15–17 minutes. The grains should all look plump and separate and the surface will be dented with little holes. Remove the pan from the heat, then slide a clean, folded tea towel under the lid and leave it to stand for 15–20 minutes.
  4. To make the nut garnish, heat the oil in a small frying pan and sauté the nuts for a few minutes until evenly coloured, then tip into a sieve to drain. Sprinkle on the cinnamon and salt and shake the sieve so the nuts are evenly coated.
  5. When ready to serve, remove the peel from the pilav and stir through the parsley, using a fork to fluff up the grains. Tip the rice onto a serving platter and scatter on the nuts.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again