Istanbul Pilaf
Sample Dishes from Turkish Cuisine
Istanbul Pilaf (İstanbul
Pilavı)
| Ingredients | Measure | Amount |
| Chicken | 1 large size | 850 gr |
| Water | 4 cup | 800 gr |
| Salt | 2 1/2 teaspoon | 14 gr |
| Chicken lives | 2 piece | 125 gr |
| Almond (blanched) | 1/3 cup | 40 gr |
| Margarine | 6 tablespoon | 60 gr |
| Rice | 2 cup | 360 gr |
| Saffron or Safflower | 1 1/2 teaspoon | 0.4 gr |
| Fresh peas | 1/2 cup | 70 gr |
| Yeşil fistık (dövülmemiş) | 1/3 cup | 35 gr |
Preparation
Simmer chicken
breast in salted water for 35 minutes or until tender. Remove from liquid; drain.
Cut into shreds. Set aside. Complete volume of broth to 3 1/3 cups; reserve.
Cut chicken liver into 1 cm (1/2 inch) cubes. Saute with almonds in margarine
until light brown: Stir in rice; mix well. Saute for a few minutes. Add hot
broth, salt and saffron; mix well. Cover simmer for 15 minutes. Add chicken
meat and peas. Cover and simmer for 5 minutes or until rice is tender; drain.
Remove from heat. Let stand covered for 20 minutes before serving. Sprinkle
with pistachionuts. Toss slightly. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 519 cal |
| Protein | 21,2 g |
| Fat | 25 g |
| Carbohydrates | 51,5 g |
| Calcium | 45 mg |
| Iron | 3,6 mg |
| Phosphorus | 276 mg |
| Zinc | 3 mg |
| Sodium | 934 mg |
| Vitamin A | 4984 iu |
| Thiamine | 0,16 mg |
| Riboflavin | 0,60 mg |
| Niacin | 7,60 mg |
| Vitamin C | 4 mg |
| Cholesterol | 114 mg |
Regional Characteristics:
1 medium size
eggplant, cut into cubes and browned until light golden in oil may be stirred
in rice pilaf. Safflower is substituted for saffron.