Turkish Food Recipes |
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Pilaf, a taste for all seasons !
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| 1. |
11 Apr 2011 Mon 08:49 pm |
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Pilaf, a taste for all seasons
Monday, April 11, 2011
GÜZİN YALIN
Rice pilaf calls for special attention about its correct consistency, which dishes it goes best with, how exactly it is made and its numerous different kinds
Pilaf is one of the most popular “evergreen” tastes of Turkish cuisine. Appropriate both for very modest tables and the most lavish of feasts, it can become a pleasing side to many dishes as well as passing for a delicious main.
Even though it comes to mind simultaneously with rice, by definition, pilaf is a traditional Middle Eastern dish, made plain or with the addition of various other ingredients, including rice, some pulses or some wheat products. The word “pilaf” is the general name given to a certain type of dish and not just the one made with rice. It is for this reason that not only do we have such terms as “bulgur pilaf” or “lentil pilaf” in Turkish, but we also avoid calling any other dish made of rice elsewhere in the world a “pilaf.” It is also for this reason that when we have to speak technically, we say, “rice pilaf,” underlining the fact that the pilaf we are talking about is made of rice.
Having said this, I think we should pay tribute to one of the most popular dishes of Anatolia, the bulgur pilaf. This pilaf has a popularity that surpasses any regional or economic boundaries in Turkey and is the favorite of many people. Bulgur is one of the most sought after ingredients of the Middle East due to its nutritional value as well its relatively cheaper cost. Therefore a plate of bulgur pilaf, along with a bulb of red onion, some paprika and ayran are gladly consumed and is a common dish for rural areas in Turkey, second only to the incredulous tarhana soup. In my mind, bulgur pilaf invariably always goes together with Anatolian tables set on the ground, warm family gatherings around the pot, wooden spoons and lively kilim designs, ayran from a copper bowl and folk songs, all more beautiful than the other.
Rice pilaf, on the other hand, enjoys a different kind of attention. Its correct consistency, what dishes it goes best with, how exactly it is made and it’s numerous different kinds … All these are part of the subtly underlined matters from the rich repertoire of Turkish cuisine. There are various different ways of cooking rice pilaf, including roasting or presoaking the rice; but most important is regulating the level of heat throughout the whole process of cooking. Of the many different types of rice pilaf in the Turkish cuisine, the most challenging one for a chef is the plain rice pilaf. This is true despite the existence of numerous other types of pilaf that require more work, time and ingredients to create them. The challenge of the plain rice pilaf is its consistency and with no additional flavors to cover up the taste, it cannot forgive your mistakes.
For me, one of the most attractive aspects of pilaf is that I can improvise with many different ingredients to make new kinds of rice pilafs according to taste, mood or occasion. It is possible to create one’s own pilaf by adding all sorts of unorthodox ingredients into it. My most adventurous and successful trials include, the usage of dill and parsley, carrots, red hot pepper paste, artichokes and hazelnuts! There is no doubt that there are many others who have “been there and done that” before me. Lebanese with their lentil pilaf, Iranians with their orange pilaf and Indians with their spice pilaf are the best examples.
In short, even though it looks as though it is one of the most basic and simple dishes of the Turkish cuisine, cooking pilaf properly requires true talent. And I believe enjoying the taste properly is a matter of expertise
NOT : I Love pilav, especially with chickpeas on it !!
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| 2. |
12 Apr 2011 Tue 11:08 am |
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For me, one of the most attractive aspects of pilaf is that I can improvise with many different ingredients to make new kinds of rice pilafs according to taste, mood or occasion. It is possible to create one’s own pilaf by adding all sorts of unorthodox ingredients into it. My most adventurous and successful trials include, the usage of dill and parsley, carrots, red hot pepper paste, artichokes and hazelnuts! There is no doubt that there are many others who have “been there and done that” before me. Lebanese with their lentil pilaf, Iranians with their orange pilaf and Indians with their spice pilaf are the best examples.
In short, even though it looks as though it is one of the most basic and simple dishes of the Turkish cuisine, cooking pilaf properly requires true talent. And I believe enjoying the taste properly is a matter of expertise
NOT : I Love pilav, especially with chickpeas on it !!
Also "Özbek pilavı" (Uzbek pilaf) and "Buhara pilavı" (Buhara pilaf) are among my favorites.
This meal is really delicious, and indeed it´s the pride of Uzbek cuisine. Each chayhana, and even each family has its own recipe of pilav, slightly different from others. In Uzbek culture it is considered shameful for men not to know how to cook pilav, and believe me, every man has his own little secret of cooking it.
A dish of plov
Here is how I cook plov (for a company of 8 people):
Ingredients:
700 gr. of lamb (preferably fatless),
350 gr. of lamb fat (preferably from the tail of local sheep),
250 gr of onions
1 kg of carrot (chopped into long thin pieces),
1 kg of rice,
a pinch of cumin
First the cast-iron pot (which we call kazan) is heated on a moderate fire. Then the lamb fat, chopped into pieces of about two grams, is put into the pot and allowed to melt until it begins to turn brown. Then the pieces of fat are completely removed from kazan and the oil is allowed to heat up until a slight white smoke appears. Now the meat, also cut into pieces, is fried for about 5-7 minutes, until it starts to become darker in colour and softer. Then the roughly chopped onions are added and fried. You should stir the whole contents in order to avoid burning, at 1-1.5 minute intervals. When the onions become slightly brown, the carrot is added and fried until it completely loses its hardness. Then you add 1.5 litres of water and allow to boil for about 20 minutes. Add salt. At the very beginning of the process you should wash the rice and put it in cold water. Now you wash it once more and put into kazan, the water completely covering it. After adding the rice, to avoid burning, you should regularly penetrate it with you ladle to allow water run down as it tends to always go up. By the time the rice is boiled enough, the water will have almost disappeared. It is now time to sprinkle the plov with cumin and cover it with a plate, leaving some space open along the edges to allow extra water evaporate. You should reduce the fire to a minimum. In 20 minutes you may enjoy your cookery masterpiece!
Note that correct choice of rice is crucial for making a successful plov. The genuine Uzbek plov is made of rice called Devzira (literally Genie´s earrings), which will unfortunately be unavailable to you unless you are in Uzbekistan.
If you are in İstanbul, you may try Uzbek pilav at "Kanaat Lokantası" at Üsküdar. It´s very nutritious on its own.
For "Buhara pilavı", find "Günaydın" who have branches at many shopping centers in İstanbul. If you do so, also add "Güveçte etli kuru fasulye" (beans with meat cooked in a pot called "güveç") to your menu. It would be a reasonably priced and delicious menu.
Edited (4/12/2011) by si++
[Places you can find in İstanbul]
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