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Hünkar Pilavı (Sultan’s Pilaf)

Written By THA on Tuesday, 22 May 2012 | 23:12

Ottoman sultans definitely had a fine palette. I can imagine hundreds of cooks in palace kitchens trying different mixtures for the sultan to try…

This rice recipe is called Sultan's Pilaf, in which you can find various types of pilaf. Each of them has different style. It was a new experiment for my family to mix a lot of different spices in the rice, but the result was definitely perfect.


100 gr boneless lamb meat, cut into small cubes
1 gl of rice (150 gr)
20 pistachio nuts, shells removed
15-20 currants
2 cloves, mashed
2 cardamom pods, mashed
1/2 tea sp cinnamon
1/2 tea sp all spices
1 tea sp black pepper
1.5 tea sp salt
1/2 table sp butter

Boil the water and add meat, cook for 15 minutes. Remove the meat, but keep the broth for later. Put the butter in a non stick pot, add the meat and cook till slightly brown. Add pistachios, cook for 1-2 min more and then add cloves, cardamom, cinnamon, all spices. Stir a few times, add currants, salt, black pepper and the broth (1.5 glass), boil them all together and then add the rice. The water should be about 1 cm above the rice. If you need, add more broth or water. Stir a few times, cover and cook on the low heat till the rice absorbs all water. After it cooks, do not stir. Wrap the pan with a cloth or towel well, and let it rest for 30 min. Stir gently before serving.

Bon Appétit..
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