Meatless Pilaf

The Ottoman Cuisine

MEATLESS PILAF (Etsiz Pilav)

5 to 10 medium-sized onions are chopped and rubbed thoroughly with salt. The obtained onion meal should be easily dissolvable in water. This mixture is then passed through a sieve and a little more water is added to it. One measure of rice (or parched wheat) and two measures of onioned water should be poured into boiling water. When the rice or wheat completely absorbs the water, the pilaf is placed on low fire and hot butter is poured on it. It will be left to mature for about half an hour while being turned over with a skimmer. Black pepper and pimento are sprinkled on it when served into plates.