- 28 g butter (2T)
- 142 g rice (3/4 cup)
- 1/4 t ground ginger
- 3/4 t sesame seeds
- 300 mL chicken stock (1.25 cups)
- 1/4 t salt - table
- 1/4 t freshly ground black pepper
- 30 g almonds (slivered & toasted; optional; 1/4 cup)
Preheat the oven to 350F/175C.
Melt the butter in an ovenproof pot over medium heat. Add the rice and cook for 5 minutes, stirring all the time.
Add the ginger and sesame seeds; cook for 1 minutes. Pour in the stock, salt, and pepper; bring to a boil, stirring constantly.
Place pot in the oven uncovered for about 20 minutes, until all the liquid is absorbed and the rice is cooked. Toss the rice with a fork after 10 minutes and again at the end.
Taste and add more salt if necessary. Sprinkle with the almonds and serve immediately.
Note from source: This pilaf from Azerbaijan is delicately flavored with sesame seeds and a little ginger. It makes an excellent accompaniment to roast chicken, roast lamp, or a curry.
SJ Note 21 July 2014: Good! Drier than our rice usually is (we usually steam it); I think that's just pilaf. It was done in half the time, so I've updated this copy. Quick and easy, and more flavorful than plain white rice. Can see potential for this to be used as a base for all sorts of flavors.