Ziyad Seven Spice Blend (Baharat), 5 oz (141g)

Authentic Recipe: İç Pilav (Spiced Rice with Pine Nuts)

A festive Ottoman-style pilaf with pine nuts, currants, allspice and cinnamon. Served at weddings, holidays and used as a stuffing for chicken.

Serves: 6 | Prep: 15 min | Cook: 30 min

Ingredients

• 2 cups long-grain rice, soaked 20 min and drained
• 3 tbsp butter + 1 tbsp oil
• 3 tbsp pine nuts
• 1 onion, finely chopped
• 2 tbsp currants
• 1 tsp baharat (seven spice) or allspice
• ½ tsp cinnamon
• 1 tsp sugar, 1½ tsp salt, black pepper
• 3 cups hot chicken broth or water
• Fresh dill, chopped

Instructions

1. Toast the pine nuts in the butter and oil until golden, then add the onion and cook until soft.
2. Add the rice and stir for 3–4 minutes until glassy.
3. Add the currants, spices, sugar and salt, then pour in the hot broth.
4. Bring to a boil, cover and cook on the lowest heat for 15 minutes.
5. Rest 10 minutes with a towel under the lid, then fold in the dill.

Tips

• Traditionally made with chopped chicken livers; add them with the onion if you like.
• Perfect alongside roast chicken or lamb.

Traditional Turkish home recipe, written by Shopping Halal.