New Year’s Eve Celebration Recipe: Pine Nut-Currant Pilaf (İç Pilav)

Prep: 15 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

Every holiday season we ask a few friends to join us here at The Kitchn for a series of guest posts. The topics range from favorite holiday recipes to family memories and traditions. Today’s guest: Ilke of the lovely blog Ilke’s Kitchen, writing about her family’s New Year’s Eve traditions of bingo, red underwear (indeed! read on and it will all become clear!) and a scrumptious rice pilaf. Welcome, Ilke!

Ingredients

1 stick (8 tablespoons) unsalted butter
1 1/2 cups uncooked rice (I use Egyptian rice from the local Middle Eastern grocery store. The water amount below is per this rice - 1 1/2 cup per cup of rice. Check the package for the water amount for the rice you use.)
1 medium onion (very finely chopped in food processor)
1/2 cup black currants (clean of stems)
3/4 cup pine nuts
1 tablespoon cinnamon
1 teaspoon allspice
3/4 teaspoon salt
1/2 teaspoon black pepper
2 1/4 cup water
1 bunch fresh dill, chopped (about 3/4 cup), optional

Instructions

Wash the rice several times and discard the water, set the rice aside.
Heat the pan and add the butter to melt. Add onions and stir frequently for about 3 minutes at medium-high heat. Add pine nuts and continue stirring for another 2 to 3 minutes until pine nuts start to get golden color.
Add rice to the pan, stir for 30 seconds. Add currants, cinnamon, allspice, salt and pepper. Stir to combine.
Add water, bring it to a boil. Turn the heat to low, cover the pan and let it cook undisturbed.
After 20 minutes, open the lid, add the dill, do not stir the rice. Cover the lid again.
Once the rice is done (stick a wooden spoon vertically to touch the bottom of the pan and remove. There should not be any water collected in the opening left by the spoon), take it off the stove. Put a clean dish towel under the lid, stretched over the whole pan. Cover it again, set it aside for another 15 minutes for it to rest. Stir before serving.