January 2006 Recipe

Suleiman's Pilaf With Pistachios

This main course pilaf is excellent with cooked turkey or chicken as well as lamb. Toasted almonds or pinenuts can be substituted for the pistachios.  For a vegetarian pilaf, simply leave out the lamb.

Serves 4

• 6 ounces/170 g lean cooked lamb
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 cup/200 g/7 oz basmati or long-grain rice
• 1½ cups/375 ml/12 fl oz veal stock or water
• ¼ cup/30 g/1 oz currants
• ¼ cup/30 g/1 oz dried apricots, chopped
• 2 tomatoes, peeled, seeded and chopped
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• ½ teaspoon ground cinnamon
• salt and pepper to taste
• ½ cup/60 g/2 oz blanched pistachios
• small bunch of dill, chopped
• 2 tablespoons chopped fresh parsley
• ½ cup/125 ml/4 fl oz plain yogurt

1. Trim any fat or sinew from the lamb and finely shred it. Heat the oil in a heavy casserole and fry the onions until soft, 5 to 7 minutes. Stir in the garlic and fry, stirring until fragrant, about 1 minute. Stir in the rice and cook until it looks translucent and the oil is absorbed. Stir in the stock with the lamb, currants, apricots, tomato, thyme, rosemary, cinnamon, salt and pepper. Cover, bring to a boil and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
2. Let the rice stand 10 minutes, then remove the cover and stir in the pistachios, dill, and parsley, using a fork. Add enough yogurt to moisten the pilaf, taste and adjust the seasoning.

GETTING AHEAD: Reheated rice pilaf is even better. Keep it in the pot up to 2 days in the refrigerator, then warm it over low heat on top of the stove, stirring in the pistachios, herbs and yogurt just before serving.