Egyptian Pilaff
From Cookery, 1897
Some add a pinch of saffron.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 29. The excerpt below is the record exactly as published.
Egyptian Pilaff.— A. kind of national dish of rice is made thus : Clean and soak as above, then put it into a saucepan with some butter, sliced onions, plenty of seasoning and stock in the proportion of two cups of the latter to one of rice
Cook this with the app: pantry check, scaling, and the assistant.