Rice Pilaf

rice pilaf

Before Jeremy and I got married, I spent a few months in Azerbaijan. This little country is unique with influences from many of the surrounding nations. Their food was simply amazing. It was kind of this Greek and Mediterranean mix that made it unique and wonderful all on its own. One of the things I absolutely loved was the rice pilaf. I have wanted to try one for a while now but have been too scared it wouldn’t taste the same as I remember. But I finally worked up the courage to try a simple one. From an old edition of Martha Stewart’s Everyday Food I found this…

In a saucepan, heat 1 tablespoon oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock. Bring to a boil; cover, and simmer, 15 minutes.

Stir in 1/2 cup raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, for 5 minutes. Serves 4.

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