A colorful Antakya pilaf made by toasting rice in butter and enriching it with tomato paste, pistachios and almonds. Its appearance and flavor make it a favorite at the table when entertaining guests.
Sauté the grated onion in butter until lightly golden. Add the tomato paste and cook for a few more minutes.
Add the rinsed rice and stir for a few minutes until it has absorbed the fat.
Add the hot water and salt. Cook over low heat until the water has been absorbed.
Just before removing the pilaf from the heat, add the pistachios, almonds and currants, then stir gently. Important: adding the nuts at the end preserves their crispness and color.
Leave the pilaf to rest for 10 minutes, then serve hot.
Important: Add the pistachios and almonds at the very end; if cooked for too long, they can become tough and lose their flavor. Allergen: contains tree nuts (pistachios and almonds).
Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
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