- 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
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-
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
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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.
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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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