Fagioli al fiasco
Istanbul pilaf
- DRIED SMALL WHITE BEANS (to fill half of a large jar)
- 2 CLOVES GARLIC, mashed
- 100 GRAM PANCETTA, cut in pieces
- 1/2 CUP OLIVE OIL
- 1 TBSP PEPPER CORNS
- 1 TSP SALT
- HANDFUL SAGE LEAVES
- 250 GRAM CHICKEN BREAST, cubed
- 1 ONION, chopped
- 50 GRAM RAISINS
- 50 GRAM PINE NUTS
- FEW THREADS OF SAFFRON
- 1/2 TSP ALLSPICE
- 2 TBSP BUTTER
- 250 GRAM RICE
- 2 1/2 CUP CHICKEN STOCK
Mix all ingredients and put this mixture in a glass jar. Fill the jar with water. Put the jar in a pan with cold water, with a high enough water level to reach the top of the jar. Bring to the boil and simmer for four hours. Add some hot water now and then if needed.
Stir fry the chicken and the pine nuts 2 minutes in the butter. Add the onion and stir fry 3 minutes more. Add all other ingredients, bring to the boil and simmer for 20 minutes. Turn off the heat and let the rice stand for 10 minutes before serving.
This recipe originates from Istanbul, in the region Marmara in Turkey. Click here for Moroccan pilaf.
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