This simple but deeply flavored rice dish from Urfa combines onions slowly caramelized in butter with sumac and rice. Pomegranate molasses drizzled over the rice before serving adds a tart balance.
Soak the rice in warm salted water for 15 minutes, then rinse it thoroughly.
Cook the coarsely sliced onion in butter over low heat, stirring often, for 15 minutes, until deep golden. Add the sumac.
Add the drained rice to the onions and stir for 3 minutes, until the grains look translucent.
Add the hot water, salt, and black pepper. Once it boils, cover and simmer over low heat for 15 minutes, until the water is absorbed.
Remove from the heat and let stand, covered, for 10 minutes. Drizzle with pomegranate molasses before serving.
Cook the onions patiently over low heat to develop the pilaf’s flavor. If they burn over high heat, the bitter taste of the sumac will dominate. Contains dairy (butter).
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