Turkish Pilau

Ingredients

• Boil a fowl
• in two quarts of water
• two onions, cut in quarters
• three bay leaves
• one tablespoonful of salt
• a few whole peppers
• three cloves
• one stick of cinnamon
• one cupful of well-washed rice
• a cupful of seeded raisins
• a large lump of fresh butter

Method

1. 1

   Boil fowl with onions, bay leaves, salt, whole peppers, cloves, and cinnamon until tender.

2. 2

   Remove fowl, strain broth, and bring to a boil.

3. 3

   Slowly add rice and boil until swollen.

4. 4

   Add raisins, cut-up chicken, and butter, simmer until rice is done, stirring occasionally.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 16. The excerpt below is the record exactly as published.

TURKISH PILAU — Boil a fowl in two quarts of water, to which has been added two onions, cut in quarters, three bay leaves, one tablespoonful of salt, a few whole peppers, three cloves and one stick of cinnamon. When beginning to be tender, remove the fowl and cut all the white meat off in neat pieces. Strain the broth into another saucepan and bring to a boil (there should not be more than a quart of it). Scatter slowly in one cupful of well-washed rice, and boil hard until it has swelled well ; then add a cupful of seeded raisins, the cut-up chicken, and a large lump of fresh butter

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