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TurkishAuthentic Cuisine

Tavuklu Pilav

Serves 4 to 6 Entree chicken, Poultry

Tavuklu Pilav

Tavuklu Pilav, a beloved staple from Istanbul's kitchens, graces tables with its comforting presence, particularly during family get-togethers and casual dinners. This home-cooked version captures the essence of Istanbul, where cooks trust their instincts, using a generous hand with salt and fat to create a dish that's both rich and deeply satisfying.

Each bite of Tavuklu Pilav offers tender chicken intertwined with buttery rice, accented by the warmth of black pepper and the subtle crunch of pine nuts. The flavors meld together, creating a dish that is at once simple and indulgent, an invitation to share and savor with those you hold dear.

Ingredients

  • 1chicken
  • 400 grice
  • 50 gbutter
  • 2 tbsppine nuts
  • 1 tspblack pepper
  • to tastefine sea salt

Method

  1. Begin by preparing the chicken. Pat the chicken dry with paper towels to remove excess moisture. Season it generously with fine sea salt and 1 teaspoon of black pepper, ensuring even coverage. Heat a large, heavy-bottomed pot over medium-high heat and add a splash of oil. Once the oil is shimmering, place the chicken in the pot, skin-side down, and brown it on all sides until the skin is golden and crisp, about 5-7 minutes per side. Remove the chicken from the pot and set it aside.
  2. In the same pot, reduce the heat to medium and melt 50 g of butter. Add 2 tablespoons of pine nuts and sauté them until they turn golden brown, stirring frequently to prevent burning. This should take about 2-3 minutes, and you'll know they're ready when they release a nutty aroma.
  3. Add 400 g of rice to the pot with the pine nuts. Stir the rice continuously for about 2-3 minutes, allowing it to absorb the butter and toast slightly. The rice should become opaque and emit a light, nutty fragrance.
  4. Return the browned chicken to the pot, nestling it among the rice. Pour in enough water to cover the rice and chicken by about 1 inch. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. Cook until the rice is tender and has absorbed the liquid, and the chicken is cooked through, about 20-25 minutes. The chicken should be tender, and the juices should run clear when pierced.
  5. Once the rice is cooked, check the consistency of the dish. If there's excess liquid, remove the lid and increase the heat slightly to allow the sauce to reduce. Taste the pilav and adjust the seasoning with more fine sea salt if needed.
  6. To finish, fluff the rice gently with a fork, being careful not to break the grains. Serve the Tavuklu Pilav hot, garnished with any fresh herbs you prefer, such as parsley or dill, to add a burst of color and freshness. This dish is perfect for sharing, embodying the warmth and hospitality of Turkish home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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