Turkish Pilaf

Ingredients

• Heat Yz c strained tomatoes
• i c stock or hot water
• add }i c blanched rice
• and ^ t salt
• add ^ c butter

Method

1. 1

   Heat strained tomatoes with stock or hot water, and when boiling add blanched rice and salt; stir lightly with a fork until the liquor is absorbed, then add butter and cook over hot water until the rice is tender.

2. 2

   Serve at once.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 124. The excerpt below is the record exactly as published.

Turkish Pilaf Heat Yz c strained tomatoes with i c stock or hot water, and when boiHng add }i c blanched rice (p. 44) and ^ t salt; stir lightly with a fork until the liquor is absorbed, then add ^ c butter

Cook this with the app: pantry check, scaling, and the assistant.