Recipe for Turkish chicken and chickpea rice pilaf By Sydney Oland Globe Correspondent,March 28, 2016, 10:00 p.m.

Cherries have arrived in Southern California, so I’m inspired to make a Turkish pilaf that I love. It is traditionally made with sour cherries and bulgur or rice, but I’ve also added dried ...

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 ...

Since Rumi’s family originated in northern Afghanistan, there was a pilaf in a Central Asian style, hearty, rather than elegant like a modern Turkish pilaf.

Ayla Algar, in her wonderful book “Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen,” wrote “the word pilaf is of Persian origin and passed into Western usage via ...

Serves 4 Called kuzu etli kuru fasulye, this lamb and bean stew is served with pickled cucumbers, raw onion salad with the lemony red spice, sumac, and pilaf. Allow time for the beans to soak ...

At a multicultural center, Muslim women teach Turkish cooking Elif Akbulut, left, and Gulsum Katmer demonstrate how to prepare Turkish pilaf during a hands-on turkish cooking class.

From lens focal lengths and fill-flash to portraits, macro or stunning landscapes there are techniques for everyone. Learn how to use metering, considering composition and shoot everything from ...

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 ...

Pilaf (PEE-laf): A Turkish word for rice browned in butter with onions and cooked in stock. Meat, fish or vegetables may be added.

Traditional Turkish-style rice pilaf Shutterstock Since we prepare our food in a certain way — be it frying it or using spices — there is a distinct difference in taste between the two cuisines. What ...

Since the 15th century, five great local schools of pilaf have developed: Central Asian, Iranian, Indian, Turkish and Caribbean. Each has its own repertoire of pilafs and its own style of cooking.