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Istanbul Pilaf

Sample Dishes from Turkish Cuisine

Istanbul Pilaf (
İstanbul Pilavı)

Chicken1 large size850 gr
Water4 cup800 gr
Salt2 1/2 teaspoon14 gr
Chicken lives2 piece125 gr
Almond (blanched)1/3 cup40 gr
Margarine6 tablespoon60 gr
Rice2 cup360 gr
Saffron or Safflower1 1/2 teaspoon0.4 gr
Fresh peas 1/2 cup70 gr
Yeşil fistık (dövülmemiş)1/3 cup35 gr


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)

Energy519 cal
Protein21,2 g
Fat25 g
Carbohydrates51,5 g
Calcium45 mg
Iron3,6 mg
Phosphorus276 mg
Zinc3 mg
Sodium934 mg
Vitamin A4984 iu
Thiamine0,16 mg
Riboflavin0,60 mg
Niacin7,60 mg
Vitamin C4 mg
Cholesterol114 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.