1. Put rice in a bowl and cover with cold water. Rub rice with your fingertips until the water becomes cloudy with the starch. Strain off water and repeat process three times. Finally, pour off ...

Put 2 1/2 cups water, the lamb, onion, carrot, peppercorn and salt in a saucepan. Bring to a boil, reduce the heat to simmer and cook, covered, 1 hour.

Elif Akbulut, left, and Gulsum Katmer demonstrate how to prepare Turkish pilaf during a hands-on turkish cooking class. Show Caption. 1 of 2.

1. Over medium-high heat, bring the stock to a simmer and add rice. Return to a simmer, cover, turn heat to low, and cook the rice until the liquid is gone, about 25 minutes.

Yield: Serves four to six. Advance preparation: This can be made several hours ahead, transferred to a baking dish and allowed to cool uncovered.To reheat, cover with foil and place in a 325 ...

3. Add the tomatoes, tomato paste, red or Turkish pepper, black pepper, and 1 cup warm water. Bring to a boil, lower the heat, and cover the pan.

This Turkish pilaf recipe is described as a "no-stir risotto", with the tomato and chilli paste adding colour and flavour. For a vegetarian version, simply use vegetable stock instead of chicken.

On most American menus, the words “rice pilaf” mean . . . well, rice. There might possibly be another ingredient in there too, and by rights the double-barreled name at least should imp… ...

I am a foodie but I don’t enjoy tea or coffee. But when it comes to Turkish food, Turkish tea needs a special mention. People in Turkey like having tea, something that I have also seen in England.

Pilaf (PEE-laf): A Turkish word for rice browned in butter with onions and cooked in stock. Meat, fish or vegetables may be added. Originally Published: December 31, 1993 at 5:00 a.m ...