Turkish Pilau

Ingredients

• one pound of Patna rice
• two ounces of lean ham
• a sprig of thyme
• an onion stuck with two cloves
• a small carrot
• half a dozen peppercorns
• a pint and a half of stock
• a quarter of a pound of fresh butter
• a teaspoonful of curry-powder
• a tablespoonful of stewed sultana raisins

Method

1. 1

   Roast meat, cut into pieces.

2. 2

   Simmer bones and trimmings with ham, thyme, onion, carrot, and peppercorns.

3. 3

   Wash rice, boil briefly, dry, and sauté with butter.

4. 4

   Add stock, simmer until absorbed.

5. 5

   Serve meat on top, optionally with raisins.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2070. The excerpt below is the record exactly as published.

Turkish Pilau. — A pilau, as really served in Turkey and Arabia, consists simply of rice boiled as for curry so that the grains are kept entire, mixed with a little butter, and seasoned with pepper and salt, then laid upon a dish, and the stewed meat placed upon it. For Western use, a pUau is very good prepared as follows : — Koast a rabbit, a chicken, or two or three pounds, of mutton ; when the meat is sufiiciently cooked cut it into neat pieces convenient for serving, and put these aside until wanted. Put the bones and trimmings into a saucepan with two ounces of lean ham cut into dice, or a little blanched bacon-rind, a sprig of thyme, an onion stuck with two cloves, a small carrot, half a dozen peppercorns, and a pint of stock or water. Simmer the liquor gently, and skim carefully until it is pleasiintly flavoured and considerably reduced. Add some salt if required. Wash one poimd of Patna rice, threw it into boiling- water for five minutes, drain it, dry it in a cloth, put it into a clean saucepan with a quarter of a pound of fresh butter, and stir it about over a gentle fire until it is lightly and equally coloured. Pour over it a pint and a half of stock, and let it simmer very gently untU it has entirely absorbed the liquor, and is quite tender and diy without the grains being broken. Throw "in a httle salt and white pepper and a tea-spoonful of curry-powder, and stir lightly with a fork to separate the grains. PUe it at once high on a dish, and place upon it the sHces of meat which, a few minutes previously, have been heated but not l)oiled in the sauce made from the bones, &c. If a fowl has been used for the pilau, a table- spoonful of stewed sultana raisin

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