Rice Pilaf

1:10 AM

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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  1. That's cool! I didn't know that!

    Of course.. there's A LOT I don't know.. Sine we've never met and all!

    Do you have any pics or stories from Azerbijan?

    You should do Nanowrimo too! I think mine's turning into more of a memoir of our heart for missions for our kids.. either way- it's fun to dig in the memory bucket!

  2. Note: I meant. "Our heart for missions".. a memoir to give our kids.. That wasn't clear..

    And sorry for the absurd use of exclamation points...

    I guess I got excited. :)

  3. What an exciting, unique cookbook you could make... ! I know I keep saying that.... but its SO true!

  4. That looks delicious - you didn't say whether the recipe met your expectations. ??

    Ben was in the Azerbaijan business group for a time at BP, but we never got to travel there because he was working on a Turkish project. At least we got to visit Turkey! :)


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