Summer Rive Pilaf Turkish

Summer Rice Pilaf Turkish

Currants may be used in place of the chopped raisins in this recipe.
Course Side Dish
Cuisine Turkish
Prep Time 15 minutes	
Cook Time 30 minutes	
Total Time 45 minutes	
Servings 6 -8
Ingredients

    1/3 cup olive oil
    1.5-2 cups diced yellow or white onion
    1/2 cup pine nuts*
    1/2 cup raisins, roughly chopped
    2 teaspoons cinnamon
    1 teaspoon ground allspice
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    2 cups long grain white rice (jasmine or basmati)
    1/2 cup fresh chopped dill, divided
    1/2 cup fresh chopped mint, divided OR 2 Tablespoons dry mint
    3 cups water, or according to rice package instructions

Instructions

    Heat oil over medium heat in pan with tight fitting lid. Add
onions and saute in until translucent, about 7 minutes. Add pine nuts
and stir until lightly colored. Add raisins, spices, salt and pepper,
and rice, saute for 3-4 minute on medium heat. Stir in half of the
dill and mint, if using dried mint add it all here. Add water to the
pan. Bring to a boil, stir, cover, and lower the flame and cook till
no liquid is left and there are some holes in rice, according to
package instructions, usually 15-20 minutes.
    Turn off, remove from heat, remove the lid, and cover the pot with
a clean kitchen towel. Put the lid back on over the towel and let it
sit for 15-20 min with lid on. Then add the second part of fresh dill
and fresh mint (if using) and stir. You can add a little sugar if
needed, raisins are usually enough for the sweetness. Taste to adjust
seasoning for salt.

Recipe Notes

*Whole almonds can be substituted for the pine nuts here, just chop
them briefly before adding to cooking onion.