The gem of Antakya cuisine - a colorful pilaf in which rice is browned in butter and enriched with tomato paste, pistachios, and almonds. A favorite of guest tables for both its look and its flavor.
Sauté the grated onion in butter until translucent, add the tomato paste, and sauté for a few more minutes.
Add the washed rice and stir for a few minutes until it fully absorbs the butter.
Add hot water and salt, then cook over low heat until the liquid is absorbed.
Just before removing from heat, add the pistachios, almonds, and currants and stir gently. Important: adding the nuts at the very end preserves both their crunch and their color.
Let the rice rest for 10 minutes, then serve hot.
Important: Add the pistachios and almonds to the pilaf last — if cooked too long, they can harden and lose their flavor. Allergen: contains tree nuts (pistachio, almond).
If you lightly toast the pistachios and almonds in a dry pan before adding them, their aroma becomes much more pronounced.
Admin DadaGastro · verified in test kitchenAnnemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
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