Pilaf
This classic pilaf is made by cooking rice with chopped kavurma and onion in a pressure cooker. It uses olive oil and no dairy. The salt and fat from the kavurma give the rice deep flavor, and it is also served for breakfast.
Soak the rice in lukewarm salted water for 15 minutes, then rinse it thoroughly.
Cook the onion in the olive oil until softened and translucent. Add the chopped kavurma and cook for 15 minutes, until the mixture changes color.
Add the drained rice, black pepper, and salt. Pour in the hot water, close the pressure cooker, and cook for 12 minutes.
Remove the cooker from the heat and wait 10 minutes for the steam to release naturally.
Keep the lid on and let the pilaf rest for 10 minutes before opening the cooker and fluffing it with a fork.
Releasing the steam immediately may make the rice break apart before it is fully cooked; let the pressure release naturally. Reduce the added salt if the kavurma is already salty.
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