İç Pilav — Turkish Rice Pilaf with Currants, Pine Nuts and Spices

A rich, aromatic rice pilaf with currants, pine nuts, allspice and cinnamon, traditionally served at celebrations.

TIME BREAKDOWN
Prep: 20 min
Cook: 35 min
Total: 55 minutes
Vegetarian
✅
Nuts
✅
Serves
6 people
Difficulty
Easy

Ingredients

  • 300g long grain rice
  • 50g butter
  • 2 tbsp olive oil
  • 3 tbsp pine nuts
  • 2 onions, finely chopped
  • 3 tbsp currants, soaked in warm water for 10 minutes and drained
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp caster sugar
  • 500ml hot vegetable or chicken stock
  • 1 tsp salt (adjust if the stock is salty)
  • 1/2 tsp black pepper
  • Small bunch fresh dill, chopped
  • Small bunch fresh flat-leaf parsley, chopped

Method

  1. Rinse the rice until the water runs clear, soak in warm salted water for 15 minutes, then drain.

  2. Heat the butter and oil in a heavy-based pan over a medium heat. Fry the pine nuts for 2 minutes until golden, then lift out with a slotted spoon.

  3. Cook the onions in the same pan for 8 minutes until soft and golden. Add the rice and stir for 3 minutes until glossy.

  4. Stir in the currants, allspice, cinnamon, sugar, salt and pepper, then add the hot stock.

  5. Bring to the boil, cover, reduce to the lowest heat and cook for 12 to 15 minutes until the liquid is absorbed.

  6. Rest for 10 minutes with a tea towel under the lid, then fold in the pine nuts, dill and parsley.