Lucero Olive Oil Blog Classic Aleppian Rice Pilaf

Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe andimages by DL Acken reprinted with the permission of TouchWoodEditions. Rice is a highly valued grain in Middle Eastern cuisine simply becausehistorically it was difficult to obtain. In Aleppo, the main trading center,many types of rice were available, hence the name of this dish. The Lime infused olive oil adds a lovely but subtle and refreshingflavor to this dish, and the aroma is remarkable. Classic Aleppian Rice Pilaf, Serves Six Makes 4-5 cups of cooked rice 1/4 cup Lime infused olive oil 2 cups short-grain rice (basmati or jasmine work well)3 cups water6-8 strands saffron A fun twist on this classic dish that is often served on Syrian tablesis to add vermicelli to the rice. To make the dish this way, add 1cup of broken vermicelli noodles to the oil and toast before addingrice. Be careful when the noodles are toasting as they do burneasily, so keep an eye on it. In a frying pan with a lid, warm the oil over medium heat, then addthe rice. Toast the rice until it is fully translucent and has absorbedall the olive oil, 1-2 minutes. It's crucial to stir it constantly duringthis time. Pour in the water, add the saffron, and stir a few times to fullyincorporate. Increase the heat to high, and bring the water to aboil. As soon as it starts to boil, turn down the heat to its lowestsetting, cover the pan, and let cook for 30-45 minutes, or untilthe rice has absorbed all the water and is fluffy on top. Gently poke a few holes in the top of the rice, but don't press downto the very bottom, to release the steam. Cook for an additional 10-15 minutes, still on the lowest-possible setting, with the lid tippeda little to release any extra moisture from the pan. Using a wooden spoon, carefully check the bottom of the fryingpan. The rice should be golden brown with a thick, toasted cruston the bottom. If it's not completely golden, continue to cook onlow heat for up to 15 more minutes, watching it closely andchecking every few minutes so it doesn't burn. Remove from the heat, remove the lid, and place a serving plateover top the pan. Turn it upside down over the serving plate-the rice should release in one piece. If desired, fluff the rice,mixing in the crusty bottom for some crispy texture throughout. For more of Emily's Syria Recipes click HERE The post Classic Aleppian Rice Pilaf appeared first on Lucero Blog.