Simple Turkish or Arabian Pilaw

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Boil rice in plenty of water for about twenty minutes, so that the water drains off easily, leaving the grains whole, and with some degree of hardness.
  2. Stir the rice up with a little butter, just enough to make the grains separate easily, and season it with salt and pepper.
  3. Optionally, lay a fowl, boiled almost to rags, upon the top.
  4. Optionally, mix in small morsels of fried or roasted mutton or lamb.
Original Text
SIMPLE TURKISH OR ARABIAN PILAW. (From Mr. Lane, the Oriental Traveller.) “Piláw or piláu is made by boiling rice in plenty of water for about twenty minutes, so that the water drains off easily, leaving the grains whole, and with some degree of hardness; then stirring it up with a little butter, just enough to make the grains separate easily, and seasoning it with salt and pepper. Often a fowl, boiled almost to rags, is laid upon the top. Sometimes small morsels of fried or roasted mutton or lamb are mixed up with it; and there are many other additions; but generally the Turks and Arabs add nothing to the rice but the butter, and salt, and pepper.” Obs.—We are indebted to the courtesy of Mr. Lane for this receipt, which was procured from him for us by one of his friends.
Notes
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