Vine Leaf Rice Pilaf Recipe Offers a Zesty and Flavorful Experience
Chef Yasemin has unveiled a practical, elegant, and incredibly delicious pilaf recipe: a vine leaf rice pilaf with a hint of sourness and inspiration from inner pilaf. This dish promises to add a unique touch to any table with its aroma, texture, and presentation, making it a must-try for those seeking culinary novelty.
The recipe, titled ‘Asma Yapraklı Pirinç Pilavı’ (Vine Leaf Rice Pilaf), boasts a preparation time of 15 minutes and a cooking time of 30 minutes.
Ingredients Include:
- 30 vine leaves (thinly sliced)
- 1 tablespoon butter
- 1/2 tea glass olive oil
- 1 onion (diced)
- 1 clove garlic (crushed)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 tablespoon dried mint
- 1 teaspoon red pepper flakes
- 1.5 teaspoons sumac
- 1.5 cups baldo rice (rinsed and drained)
Instructions Detail a Simple Preparation:
- Wash brine-soaked vine leaves in plenty of water and soak in warm water for 5–10 minutes to reduce saltiness. Drain and thinly slice.
- Heat butter and olive oil in a large pot. Sauté the diced onion for 3–4 minutes until softened. Add crushed garlic and cook briefly.
- Add tomato paste and cook until fragrant. Stir in sugar, black pepper, red pepper flakes, dried mint, and sumac.
- Add the rinsed and drained baldo rice and sauté for 3–4 minutes until the grains turn translucent.
- Pour in hot water and add the sliced vine leaves. Bring to a boil, then cover and cook on low heat for 12–15 minutes until the water is absorbed.
- Turn off the heat, place a paper towel under the lid, and let it rest for at least 15 minutes. Gently fluff the rice with a fork.
- Serve hot or warm. Enjoy!
The post also engages the audience by asking for suggestions on what side dishes would best complement this unique pilaf.
