Pea and Carrot Pilaf (Bezelyeli Pilav)
Bezelyeli pilav is my little Turkish comfort dish, the one that fills the kitchen with warmth and brings smiles to the whole family. Picture fluffy pilaf rice, each grain separate and buttery, mingling with sweet peas and tender carrot cubes. It's a simple, honest plate from Anatolia that reminds me of Sunday dinners at my grandmother's. You serve it with a dollop of cool yogurt or alongside grilled kebabs, and happiness follows. The key to perfect pilav is patience: don't peek under the lid during cooking, and let it rest quietly. Trust me, your guests will ask for seconds!
Ingredients
- Long-grain rice (preferably baldo or osmancık)2 cups
- Butter or olive oil3 tablespoons
- Fresh or frozen peas1 cup
- Carrots2 medium (diced small)
- Onion1 medium (finely chopped)
- Hot vegetable broth (or water + 1 cube)3 cups
- Salt1 teaspoon (or to taste)
- Black pepper1/2 teaspoon
- Sugar1 pinch (optional, for carrots)
Instructions
- 1
Rinse the rice under cold water until it runs clear, then soak it in lukewarm salted water for 15 minutes. Drain well.
- 2
In a large pot, melt the butter over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
- 3
Add the carrots and peas (if frozen, add without thawing). Sauté for 3-4 minutes, stirring. Sprinkle a pinch of sugar if you want to balance the peas' bitterness.
- 4
Pour the drained rice into the pot and mix well with the vegetables for 1 minute to coat the grains with butter.
- 5
Add the hot broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and cook without lifting the lid for 15 minutes until the liquid is absorbed.
- 6
Turn off the heat, let it rest covered for 5 minutes, then remove the lid and fluff the rice gently with a fork before serving hot. Optionally, garnish with fresh parsley.
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