Turkish Ottoman Rice Csserole

Name: Turkish Ottoman Rice Csserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 2 tbsp butter; 2 tbsp olive oil; 1 small onion; 2 garlic cloves; 0.25 tsp turmeric; 0.5 tsp curry powder; 2 cup long grain rice; 0.25 cup chicken stock; 0.125 tsp sea salt; 0.25 tsp pepper; 1 cup toasted diced pistachios; 1 cup dried cherries; 0.5 cup toasted pine nuts; 2 tbsp butter; 2 tbsp flour; 1.5 cup milk; 0.5 tsp salt; 1 tbsp grated parmesan cheese

Rice, pistachios and cherries simmered on the stove and spiced with turmeric and curry powder.

1 hr 5 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
In a skillet heat 2 tablespoons butter and olive oil. Add onion and cook til see through. Add curry, garlic and turmeric and cook 1 minute.
1 min
2
Add the rice and cook til opague. Add stock and uncovered bring to a boil. Add salt and pepper.
3
Cook, covered on low 25 minutes. Fluff rice with fork. If not tender enough add a little water and cook five minutes more.
25 min
4
Mix in cherries and nuts and transer to a casserole. In a saucepan, heat other 2 tablespoons butter.
5
Add flour and stir constantly cook til bubbly but do not brown. Add milk and cook, stirring, til thick.
6
Add salt and cheese. Pour over rice. Put under broiler for four minutes or until bubbly.