Pilaf with Currants and Pine Nuts

Name: Pilaf with Currants and Pine Nuts
Yield: serves 6
Ingredients: 1 large onion, chopped; 3 tablespoons sunflower oil; 2/3 cup pine nuts, toasted; 2 cups long-grain rice; 3 cups chicken stock (page 143) (or you may use 1 1/2 bouillon cubes); 1 teaspoon ground allspice; 1 teaspoon cinnamon; Salt and pepper; 3 tablespoons currants; 6 tablespoons butter, cut into pieces

December 9, 2011

Many dishes standardized in the courtly kitchens of Constantinople during Ottoman rule spread throughout the Empire. This is one of the classics that you find in all the cities that were once outposts of the Empire. It is good to serve with meat or chicken.

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