This pilaf gets its crisp texture and distinctive flavor from Black Sea hazelnuts toasted in butter and folded into rice. It is an easy way to add something special to a meal for guests.
Melt half of the butter in a pot. Toast the broken hazelnuts until lightly golden, then set aside.
Add the remaining butter and toast the drained rice for 2–3 minutes.
Add the hot water and salt and bring to a boil. Cover and simmer over low heat until the water is absorbed.
Remove from the heat and stir in most of the toasted hazelnuts. Cover and let the pilaf rest for 8–10 minutes.
Important: Toast the hazelnuts briefly in butter; cooking them too long can make them bitter. Allergen: contains hazelnuts (tree nuts) and should not be served to anyone with a hazelnut allergy.
Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş. Doğum günü için denedim, davetliler çok beğendi.
Karıştırırken fazla çırpmışım, dokusu sertleşti.
Bir dahaki sefere ölçüleri biraz daha dikkatli tartarsanız fark edeceksiniz.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
