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30 mins
Pilaf Recipe


Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

The English term Pilaf is borrowed directly from Turkish, which in turn comes from Classical Persian, Urdu and Hindi. Many people spell it Pilaff.

Do I care? Not a bit... I only know it's a great way to serve rice that is slightly seasoned to add depth.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Pilaf

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
sunflower oil
1 cup
long grain rice
1½ cup
chicken stock
1 teaspoon
1 clove
1 oz
blanched whole almonds
1 oz
1 teaspoon


How to Cook Pilaf

  1. Heat 1 tablespoon of the oil in a large pan, then add the rice, the water and the salt. Bring to the boil, cover tightly and simmer for about 15 minutes until the liquid has been absorbed and the rice is tender.
  2. Meanwhile, peel and chop the onion, peel and finely slice the garlic and skin, deseed and chop the tomatoes. Heat the other tablespoon of oil in another pan, add the onions, garlic and almonds and fry on a medium heat until they are a golden brown. Add the raisins and chopped tomato flesh and cook for 5 minutes.
  3. Transfer the rice to a warmed serving dish, flaking with a fork to separate the grains. Pour the onion and tomato mix from the other pan over the top and mix with a fork until well blended. Serve hot.

To remove the skin from a tomato, place it in very hot water (close to boiling) for about one minute. Remove the tomato from the water and you'll find that the skin peels away easily, leaving the flesh perfectly intact.
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Reviews of Pilaf

Rating 4 out of 5 - Many cooks will make this recipe again August 13 2014
This turned out PERFECT, my husband keeps asking me to do it again. I was going to halve the recipe (because it's just two of us), but I kept the amounts the same, and it all got eaten! Excellent flavour and perfect consistency. Foolproof recipe!
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again August 30 2013
This was really easy to make and it came out great. I normally shy away from cooking rice because it always comes out either sticky or undercooked. This recipe was fantastic. I used chicken bouillon because I ran out of chicken stock. I left out the salt because the bouillon is already salty. The rice came out wonderful. Perfectly cooked, fluffy and yummy.
(3 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again May 07 2013
I just made a turkey dinner for my family and wanted to avoid having the same old, same old.... I located this recipe online and thought it was a perfect alternative to mashed potatoes and turkey gravy. Everyone loved it. I used jasmine rice because I love the flavor. It was still the hit of the menu, and I will be using this recipe and variations of it regularly in the future. When I see my family getting seconds, that is always a good sign!
(2 reviews)

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