Turkish Pilav
This Turkish Pilav is a comforting dish made with buttery Tilda Pure Basmati rice, tender chickpeas, and fragrant spices. Served with zesty garlic yoghurt and a crisp salad, it’s a well-balanced, satisfying meal perfect for family dinners or relaxed weekend lunches.
- 61 - 90 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- For Turkish chickpeas pilav
- 1 Cup Tilda Pure Basmati Rice
- 1 cup boiled chickpeas
- 60g butter
- 1 cardamon
- 1 bay leaf
- 2 cups of vegetable stock
- 1 tsp salt
- Parsley for garnishing
- For garlic yoghurt
- 1 cup Greek-style yoghurt
- ¼ cup olive oil
- ½ lemon juice
- 1 tsp salt
- 3 garlic cloves (peeled)
- ¼ tsp pepper
- For salad
- ½ cucumber (chopped)
- 1 onion (chopped)
- 1 tomato (chopped)
- 6-7 olives (chopped)
- 1 romaine lettuce (chopped)
- 3 tbsp olive oil
- Salt & pepper to taste
- 2 tsp honey
- ½ lemon juice
- 2 garlic cloves (minced)
- ¼ tsp paprika
How to make Turkish Pilav
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For Turkish pilav: Rinse the rice in several changes of fresh water until the water is no longer cloudy. Drain.
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Add butter to a pot set over medium/low heat and add the chickpeas. Fry until light brown, stirring regularly. Add the rice, cardamon and bay leaf and roast it for a further 2 minutes.
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Add the vegetable stock and salt, put the lid on, bring to a boil and turn the heat down to low. Leave to cook for 12 minutes.
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Take off the heat and leave (without taking the lid off) for 20 minutes. For a buttery rice, quickly add 1 Tbsp butter as you take the rice off the heat, closing the lid immediately to ensure as little steam as possible escapes.
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When ready to eat, fluff the rice up with a fork and garnish with parsley.
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For garlic yoghurt: Using the side of a kitchen knife, crush together the salt and garlic into a smooth paste.
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Combine with the yoghurt, olive oil and lemon juice. Add a tbsp of water to thin out the sauce a little.
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Tip into a serving bowl and add a couple of grinds of black pepper and a little drizzle of olive oil.
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For salad: In a bowl, add chopped onion, chopped tomato, chopped cucumber, chopped olives and chopped lettuce.
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Drizzle with olive oil, lemon juice and honey. Then, add salt, pepper, paprika and minced garlic. Mix it well.
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Plate out the rice onto the dish and style the salad on the side of it. Serve the garlic yoghurt in a smaller bowl on the side of the main dish. Enjoy!