Are you looking for a tasty, colorful side dish to grace your holiday table? Here is a great recipe for traditional Turkish pilaf, called "Ic Pilavi" (EECH' PEE'-lahv-uh) that's fancy enough to put next to any kind of roasted or grilled meat, like leg or lamb or crown roast, and poultry like quail, goose and turkey.
In Turkish, it's name means "inside pilaf" because it's often used as a stuffing for poultry. That makes it a perfect recipe for winter holiday dining. You can stuff your bird with it instead of classic bread stuffing, or serve it as a side dish.
"Inside pilaf" is made with rice, pine nuts, currants and liver and cooked in poultry stock. The result is a rich, savory and fragrant rice pilaf that looks beautiful and sends your taste buds soaring.
If you choose to stuff your bird with it, simply prepare it according to the recipe, fill up the cavity and cook your turkey as usual. When the turkey is cooked, the stuffing will come out fluffy and delicious.
If you choose to serve it as a side dish, use a small bowl to use as a mold to place the pilaf on each plate for a fancy touch. Traditionally this recipe doesn't contain chestnuts, but during the holiday season, I like to mix in roasted chestnuts just before stuffing or serving to keep things familiar.
Try Turkish-style fancy rice pilaf this holiday season or anytime you want to impress.
More pilaf recipes:
Classic Turkish Rice Pilaf With Orzo
More Turkish holiday recipes: