Sample Dishes from Turkish Cuisine
Istanbul Pilaf (İstanbul
|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|
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.
(in approximately one serving)
|Vitamin A||4984 iu|
|Vitamin C||4 mg|
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.