Turkish cured beef is not fried for this pilaf. Instead, it is gently warmed in butter so its aroma and fat flavor the rice; high heat would toughen the cured beef and make its fenugreek coating bitter. Scrape the coating from the slices and add them to the pot before the rice. This simple pilaf uses few ingredients, so its flavor comes entirely from the Turkish cured beef and butter.
Scrape the fenugreek coating from the slices with the back of a knife, then cut the Turkish cured beef into 1 cm strips. Remove the coating because it turns bitter if it burns in the pot.
Melt the butter in a pot over low heat. Add the Turkish cured beef and stir for 3–4 minutes, until the edges curl and the fat softens. Do not fry it; it will become tough.
Add the drained rice and stir for 3–4 minutes, until the grains glisten with butter.
Add the hot beef stock, salt, and black pepper; measure by volume, using one and a half measures of liquid for every measure of rice. Once it boils, reduce the heat, cover, and cook for 12–15 minutes, until the liquid is absorbed and holes appear on the surface.
Soak the rice in warm salted water for 20 minutes, then rinse it. After cooking, place a towel under the lid and let the pilaf rest for 10 minutes; without resting, the top can stay wet and the bottom sticky.
Pastırmayı tereyağında fazla tutmayın, kuruyup tahta gibi oluyor. Kenarları kıvrılınca almak lazım; ben aldıktan sonra tabağa koyup pilav demlenirken üstüne geri dizdim, böylece hem yumuşak kaldı hem yağı pilava sindi.
Et suyu yerine tavuk suyu kullandım, pastırmanın tadı daha öne çıktı.
Tavuk suyu da olur, hatta pastırma güçlü olduğu için hafif su mantıklı. Tuzunu ayarlarken pastırmanın kendi tuzunu hesaba katın.
Pastırmayı çemeninden sıyırmadan koydum, pilavın tamamı çemen kokusu aldı. İkinci sefer çemeni kazıdım, tat dengelendi. Çemeni tamamen almak da gerekmiyor, ince bir iz kalsın diye bıçağın sırtıyla sıyırmak yetiyor.
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