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Tavuk pilav
Chicken and chickpea rice
Nohutlu tavuk pilav: buttery chicken-stock rice with chickpeas and shredded chicken, the Istanbul street-cart classic
Glass-fronted carts parked outside Istanbul's ferry piers and office blocks sell tavuk pilav from early morning: rice cooked in rich chicken stock with butter and chickpeas, heaped into a dish and topped with shredded chicken, black pepper and a pickled pepper on the side. Workers eat it standing up with a glass of ayran. At home it is just as easy and makes a whole chicken go a long way. Common mistake: stirring the rice while it steams; it breaks and turns sticky. Chef's tip: wash the rice until the water runs clear and soak it in warm salted water for 30 minutes; every grain stays separate and glossy.
- Total time
- 90 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chicken
For the pilaf
- 1 ¾ oz butter
- 7 oz cooked chickpeasdrained
- 1 tsp salt
- 1 tsp black pepper
- 4 pickled green peppers (optional)
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Method
0/7 doneStep 1: Put 2 lb bone-in chicken legs or thighs, 6 ¼ cups water, 1 onion, 2 bay leaves, 6 black peppercorns and 1 tsp salt in a pot, bring to the boil, skim and simmer for 40 minutes, until the meat falls from the bone and the juices run clear (165°F at the bone).
40 minStep 2: Meanwhile, rinse 14 oz baldo or other medium-grain rice until the water runs clear, then soak in warm salted water for 30 minutes and drain.
30 minStep 3: Lift out the chicken, strain the stock and measure 700 ml. Shred the meat, discarding skin and bones, and keep it warm with a ladle of stock.
Step 4: Melt 1 ¾ oz butter in a heavy pan over a medium heat, add the rice and stir for 3 minutes, until the grains turn opaque.
3 minStep 5: Add the 700 ml hot stock, 7 oz cooked chickpeas and 1 tsp salt. Boil uncovered until the liquid sinks below the surface of the rice, then cover and cook on the lowest heat for 15 minutes without stirring.
18 minStep 6: Turn off the heat, lay a tea towel under the lid and rest for 10 minutes.
10 minStep 7: Fluff the rice, pile into bowls, top with the shredded chicken and 1 tsp black pepper and serve with 4 pickled green peppers.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 40 g
- Carbs
- 90 g
- Fat
- 18 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tavuk pilav take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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