Turkish Plov

                                          Turkish Plov
Categories: Grain, Ethnic, Turkish, Sidedish
Yield: 10 Servings
 
      4 tb Olive oil
    1/4 c  Pine nuts
    1/4 c  Sliced almonds
      1 ea Finely chopped onion
      1 c  Raw basmati rice
    1/2 c  Chopped dried figs
    1/4 c  Apricots dried & chopped
      1 ea Cinnamon stick 3"
      1 ea Pinch saffron
           Salt & pepper to taste
  1 1/2 c  Hot chicken stock
 
Preheat oven to 400 deg-F.
Sauté pine nuts & almonds in oil then remove to a plate.
Add onions to oil & sauté until soft approx. 1 min.
Add rice,
Sauté until translucent, stir in reserved pine nuts, almonds, figs & apricots, cinnamon, saffron, salt, pepper & stock.
Bring to boil.
Press waxed paper onto rice, cover & bake 20 mins.
If you prefer,cook  rice after sautéing in a microwave oven.
Do not overcook because this dish should not be dry.
 
*NOTE:
For Tu B'Shevat, holiday celebrating the New Year of Trees, it is traditional to serve foods containing fruits & nuts that grow on trees. This pilaf, with the apricots, figs, pine nuts & almonds is perfect for the occasion.
 
**NOTE:
Use Mediterranean-style apricots & moist dried figs. If fruit is not moist, soak it briefly in water before beginning the dish. Serve Turkish Pilaf with veal or beef stew, brisket or roast beef or lamb.
 
 
ORIGIN: Leila Ozur, Istanbul-Turkey, circa 1996