9 dl water,

500 gr. rice,

150 gr. shelled peas,

60 gr. butter, salt

Pick over the rice, place in a bowl and cover it with hot water. Stir in 2 tablespoons of salt and leave to soak until the water cools. Place the rice in a sieve and wash thoroughly under the running tap.

Boil the peas or saute them in 1 tablespoon of butter until tender. Melt the butter in a saucepan, add the water and washed rice and salt and boil it rapidly for 5 minutes. Reduce the heat slightly until the water is absorbed. Add the peas then reduce the heat to very low for X about 20 min-

utes until the rice becomes fluffy.

Stir the rice before serving.


Delicious Turkish desserts can be divided in two main parts, apart from the fruit compotes: milk desserts and sweet pastries (with very special names), the latter being quite rich and therefore served with unsweetened clotted cream, especially that of water-buffalo milk, called “kaymak”. The sweet pastries go particularly well after a tasty dish of fried or grilled fish. Various sorts of kadayif” are made of ready made doughs: the “tel kadayif” are thin pieces of dried dough that look like threads; the “ekmek kadayif” is a special kind of loaf; the “yassi kadayif” are a kind of flat pancakes. Some of these desserts are served on special occasions, such as wheat pudding (a$ure) served on the tenth day of the Moslem month of Muharrem, or saffron-flavoured sweet rice (zerde) served in weddings.
Pilau with peas | BBC Good Food Ltf

PEAS PILAU º Ginger Club ¹ Indian Restaurant Ltf


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