Many of the dishes popular in the court kitchens in Constantinople during the Ottoman period spread throughout the empire. This pilaf is one of the classics that you find in all the cities that were once the outposts of the empire. It goes particularly well as an accompaniment to roast chicken and it also often forms a stuffing for the bird.
Recipe information
Yield
serves 4 to 6
Ingredients
For the pilaf
Preparation
Step 1
Rub the chicken with a mixture of olive oil, salt, and pepper. Put it breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out. Add 4 tablespoons of water to the bottom of the pan. Roast for 1 hour in an oven preheated to 400°F, then turn the chicken breast side up and continue to cook for about 30 minutes (the time depends on the size of the chicken), or until it is well done and the skin is crisp and brown.
Step 2
While the chicken is cooking, prepare the pilaf. Wash the rice if it is basmati. Pour cold water over it, stir well, and leave to soak for a few minutes. Strain and rinse under cold running water.
Step 3
In a large pan, fry the onion in the oil until soft and golden. Add the pine nuts and stir until lightly colored. Add the rice and stir over a moderate heat until it is well coated with the oil. Then add the hot stock and stir in the allspice, cinnamon, salt (you need to take into consideration the saltiness of the stock), pepper, and the currants or raisins.Bring to the boil, then simmer, covered and undisturbed, over low heat for 20 minutes, or until the rice is tender and the water absorbed. Add a little extra water if it looks necessary.
Step 4
Stir in the butter, check the seasoning, and add salt, if necessary. Serve hot with the chicken.
