Rice is one of the iron head dishes of Turkish cuisine. It definitely takes its place with every juicy dish. If nothing else, it's a satisfying meal on its own. Apart from all these, it always manages to show itself from wedding tables, special day tables to casual tables. Pilaf, which has taken its place in Turkish cuisine since the 13th century, was also a very special dish at that time. In Ottoman culture, rice comes to the table after soup, meat or vegetable dishes, dolma, fruit and dessert, and the meal is crowned with rice. A plateful of pilaf at the end of the meal is called "interrupter" and means the meal is over.
We can understand the importance of pilaf in Ottoman cuisine from its varieties. Examples of its varieties are vermicelli pilaf, yellow rice (with saffron), green rice (dyed with spinach juice), red rice (with molasses), pomegranate syrup, woodweed, amber. Moreover, Evliya Çelebi mentioned many other varieties in his Travel Book. Come, consider the importance of rice in Ottoman cuisine. The quality of the rice determines the taste of rice in Ottoman cuisine, as it is today. A good rice means delicious rice. Considered beautiful and delicious in Turkish cuisine, rice is rice with grain-grain rice. So much so that this is the element that Turkish women and cooks have been tested until today. Therefore, there is an opinion that the person who makes pilaf well can cook other dishes.
In addition to rice, it can also be consumed as a single dish with buttermilk, yoghurt, salad or just greens. It is both the most special and indispensable side dish of juicy dishes and a main dish alone. The Western Black Sea Region is very famous for its rice varieties and delicious pilaf. We said that rice is indispensable and one of the greatest values of Turkish cuisine, the biggest proof of this is that it is served at important moments such as weddings. There is always rice at every wedding dinner. Apart from weddings, it is a tradition to cook rice and eat it with meat on holidays such as Hıdırellez and Nevruz, where the arrival of spring is celebrated. Rice has also accompanied many traditions such as the spoon thrown together on the rice tray as an expression of unity, and the single man who stabs the rice spoon wants to say I want to get married.
Pilaf has survived without losing its popularity since the Ottoman era and is still an indispensable dish for Turks! I usually serve it with rice alongside fried chicken and my loading cacik appetizer, the recipe of which I wrote before. But it goes very well with hot pickles and buttermilk! Meat is indispensable if you don't have to eat beans. And it fits perfectly with all of them.
In today's recipe, I prepared my classic pilaf without breaking the tradition. I made a presentation with fried chicken and tzatziki appetizer. After briefly mentioning the importance of pilaf for Turks, I would like to move on to my recipe. The material I mentioned below may vary according to its content!
Necessary materials;
- 1 bowl of rice
- 1 bowl of boiled chickpeas
- 3 tablespoons of butter
- 1 pinch of brown sugar
- 1 pinch of salt
- Chicken broth enough to pass on rice
The construction phase;
First of all, wash and dry the rice in cold water until it separates from its starch! Then melt the butter in a saucepan, pour the dried rice on it and fry it for a while. Add chickpeas on the roasted rice and pour the broth on it. Add enough water to cover the rice. Then add salt and brown sugar, mix very little and open the lid. Wait over medium heat until the water is absorbed. Never open the cover at this stage! The steam should not escape. Stir once the rice, which has written its water, cover it with a napkin, cover it and remove it from the stove and brew it for 10 minutes. You can then serve the pilaf. Bon Appetit!
Stay with love!