Turkish Stuffing Pilaf / Ic Pilav

Turkish Stuffing Pilaf / Ic Pilav

Stuffing PilafIf you have already seen the other pilaf recipes posted here in Turkish Yummies, you probably know that Turkish people love eating pilaf and have many varieties. This specific Stuffing Pilaf is called Ic Pilav meaning the pilaf for inside. However it is also served as a side dish to chicken, turkey or meat. It is a festive pilaf, prepared often on special occasions.

Traditionally liver cubes are added, but can do without. When you check the recipe below you will notice that I have separated the liver part as an option.

Stuffed pilaf is a rich pilaf with currants, pine nuts besides many spices such as cinnamon, old spice, pepper, salt and sugar. It might surprise you that despite the good looks, it is pretty easy to prepare. Just make sure to follow the tips of making a good pilaf. I have listed these in the Turkish Rice Pilaf post, so please make sure to recall them.

If you are planning to use the recipe for stuffing reduce the amount of water by half cup as the rice will be cooked again in the meat such as turkey, or else it will become like a pure and you wont want this.

Enjoy

Turkish Stuffing Pilaf / Ic Pilav
Print Recipe
This recipe can be used as a side dish or stuffing such as for turkey.
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Turkish Stuffing Pilaf / Ic Pilav
Print Recipe
This recipe can be used as a side dish or stuffing such as for turkey.
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: persons
Instructions
Pilaf
  1. Put the rice in a pot and cover it with hot water. This must be done at least half an hour before cooking.
  2. Then thoroughly wash the rice with flowing water. Use a colander and continue to wash the rice until the water is no longer white below the colander. Do not use your hands to scrub as the rice might break.
  3. Wash and put the currants in a small bowl with water so they soak up the water.
  4. Grate the onion, you may use a food processor.
  5. Add 4 spoonful of olive oil in a pot. Use a non-sticky pot.
  6. Add the pine nuts and the chopped onions and stir until they are well done.
  7. Drain the currants and add. Add chicken bouillon, if desired, at this stage.
  8. Add the drained to the onions. Stir for 1-2 minutes until the rice becomes shiny.
  9. Add the cinnamon, all spice, sugar and black pepper. Stir.
  10. On top add the boiling water or chicken stock if available. Stir only once and don’t stir again until serving. When the water is soaked up taste, if no hard part in the rice close heat. If not add 1-2 tablespoon of boiling water and cook a short while more.
  11. Place a clean towel on top and close the cover again. This is to prevent the water inside the cover to drip down on the pilaf.
  12. Let rest for 10 minutes and serve.
If liver will be used
  1. The liver is optional; this dish may be done without the liver.
  2. You may use veal or chicken liver. Chicken liver will be softer, however the typical dish would require the veal liver.
  3. Chop the livers to small cubes and wash well. They should be little as 1 cm cube size.
  4. Add 2 spoonfuls of olive oil in a pan and add the liver. Cook for about 4-5 minutes. Stir often. Add some salt to taste. Stir and close the heat and set aside.
  5. Add to the pilaf well pilaf is ready, mix gently and serve.
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Turkish Stuffing Pilaf / Ic Pilav

Turkish Stuffing Pilaf / Ic Pilav
Print Recipe
This recipe can be used as a side dish or stuffing such as for turkey.
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Turkish Stuffing Pilaf / Ic Pilav
Print Recipe
This recipe can be used as a side dish or stuffing such as for turkey.
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 persons 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: persons
Instructions
Pilaf
  1. Put the rice in a pot and cover it with hot water. This must be done at least half an hour before cooking.
  2. Then thoroughly wash the rice with flowing water. Use a colander and continue to wash the rice until the water is no longer white below the colander. Do not use your hands to scrub as the rice might break.
  3. Wash and put the currants in a small bowl with water so they soak up the water.
  4. Grate the onion, you may use a food processor.
  5. Add 4 spoonful of olive oil in a pot. Use a non-sticky pot.
  6. Add the pine nuts and the chopped onions and stir until they are well done.
  7. Drain the currants and add. Add chicken bouillon, if desired, at this stage.
  8. Add the drained to the onions. Stir for 1-2 minutes until the rice becomes shiny.
  9. Add the cinnamon, all spice, sugar and black pepper. Stir.
  10. On top add the boiling water or chicken stock if available. Stir only once and don’t stir again until serving. When the water is soaked up taste, if no hard part in the rice close heat. If not add 1-2 tablespoon of boiling water and cook a short while more.
  11. Place a clean towel on top and close the cover again. This is to prevent the water inside the cover to drip down on the pilaf.
  12. Let rest for 10 minutes and serve.
If liver will be used
  1. The liver is optional; this dish may be done without the liver.
  2. You may use veal or chicken liver. Chicken liver will be softer, however the typical dish would require the veal liver.
  3. Chop the livers to small cubes and wash well. They should be little as 1 cm cube size.
  4. Add 2 spoonfuls of olive oil in a pan and add the liver. Cook for about 4-5 minutes. Stir often. Add some salt to taste. Stir and close the heat and set aside.
  5. Add to the pilaf well pilaf is ready, mix gently and serve.
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