Pilaf
Pilaf is an ancient one-pot rice dish popular in the Middle East, Central Asia, and the Balkans. Originally from Persian cuisine, numerous regions have developed their own versions over the centuries. Aromatic spices, slow cooking, and a unique layering technique make this dish special. The secret to perfect pilaf is the right type of rice, the precise amount of water, and the resting time, which ensures a light, fluffy texture. If you love rich, spicy flavors, try this authentic recipe, which is perfect for a special dinner!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Rinse the basmati rice thoroughly, then soak it for 20 minutes. This helps achieve the perfect texture for the rice.
2
Cut the chicken thigh fillets into smaller cubes. Finely chop the onion and garlic, and julienne the carrots.
3
In a large skillet or pot, heat the olive oil over medium-high heat. Sear the chicken until golden brown. Remove the chicken and set aside.
4
In the same pot, sauté the onion until translucent, then add the garlic and carrots. Cook for a few minutes, until the vegetables are slightly softened.
5
Add the cumin, cinnamon stick, cardamom pods, bay leaf, turmeric, and nutmeg, then stir well to release the aromas.
6
Return the chicken to the pot, and add the drained rice. Gently stir to coat the rice grains with the flavorful base.
7
Pour in the chicken broth and bring to a boil. Then, cover, reduce the heat to low, and simmer for 15-20 minutes, or until the rice has absorbed the liquid and is fully cooked.
8
Once the rice is cooked, stir in the raisins and toasted almonds. Cover the pot and let it rest for 5 minutes.
9
Gently fluff the pilaf with a fork, then serve warm.
