Main
Divriği Pilaf
Divriği pilaf from Mühürdarzade Mansion: rice cooked over layers of spiced beef, chickpeas and large raisins.
- Servings
- serves 10–12
- Pan used
- Cast Iron Pan with lid
Ingredients
The video does not give exact quantities, so these ingredients are listed without weights.
- Pre-boiled beef and its cooking broth
- Rice
- Cooked chickpeas, skins removed
- Large raisins (seeded Besni raisins in the video)
- Chopped onion
- About 1 Turkish tea glass of cooking oil
- Butter, plus melted butter to serve
- Coarsely crushed black pepper, allspice and salt
Method
- Boil the beef in advance and reserve the broth. Break into spoon-sized pieces and season with crushed pepper and allspice. If preparing a day ahead, cool and refrigerate.
- Soak the rice in hot salted water for 1.5–2 hours. Rinse thoroughly and drain.
- Heat the oil and butter in the pan. Soften the chopped onion.
- Spread the beef across the base, followed by the chickpeas and raisins. Spread the rice evenly over the top.
- Gently add hot beef broth without disturbing the layers. Check the salt. Cover and cook over low heat until the rice is tender and the liquid absorbed.
- Let the pilaf rest off the heat. Turn out for serving with the meat layer on top and drizzle with melted butter.
