Kurdish Rice Pilaf - All that's Jas

Kurdish Rice Pilaf

Note to self: never make popcorn to snack on while trying to complete a task. I thought I could eat popcorn AND write this post, but I was wrong. I started shoving popcorn, by handful, down my throat and I didn’t stop until it was all gone. So much about multitasking.

Second note to self: always take time to make Kurdish rice pilaf as opposed to the regular rice, because it is just so amazing.

Kurdish Rice Pilaf

Kurdish Rice Pilaf - All that's Jas

I discovered the recipe for this rice pilaf on a Croatian cooking website Coolinarika. The contributor is a woman by coincidence from my hometown in Bosnia and who now lives in Virginia Beach, VA. Isn’t that funny? You live in the same city and don’t know each other yet years later and miles away you meet over the internet. So is the life.

The rice pilaf prepared Kurdish way is light and airy. The crunchy naan bread underneath it is the perfect companion. Serve it alongside dishes with rich sauces like Italian chicken or French onion chicken. Try it also with red wine goulash and meatballs stroganoff!

The contrast of the crunchy naan bread and fluffy rice is incredible; you will never make… Click To Tweet

Ingredients:
Serves 4

1 cup Basmati Rice
1 Naan Bread, broken into bite size pieces
¼ cup Oil
¼ teaspoon Caraway seeds, optional
3 teaspoons salt
4 cups Water

Directions:

Rinse rice with hot water. Cover rice with water and let soak for about 15 minutes. Meanwhile, in a medium size saucepan bring water and salt to boil. Drain the rice and add to the boiling water. Cook over medium heat for about 10 minutes. Rice is cooked when it floats to the surface.

Drain the rice again and leave it in the sieve for few minutes. Mix in caraway seeds if using.

Meanwhile, in the same saucepan, heat one tablespoon oil. Remove from the heat and cover the bottom of the pan with naan bread pieces. Gently spoon the cooked rice over naan bread. Do not press down.

Using a wooden spoon handle, poke few holes in the rice. Cover the pan and cook on low heat for 5 minutes. In the meantime, heat the remaining oil over high heat just until it starts smoking. Pour hot oil slowly over the rice. Place paper towel over the pan and cover with lid. Cook on the lowest setting for about 5 minutes.

To serve, spoon the rice onto a serving plate and arrange bread pieces around.

Kurdish Rice Pilaf - All that's JasKurdish Rice Pilaf - All that's Jas

 

 

 

 

 

 

 

 

 

 

 

 

Kurdish Rice Pilaf - All that's Jas

Kurdish Rice Pilaf

Rating: 51

Kurdish Rice Pilaf

The contrast of the crunchy naan bread and fluffy rice is incredible; you will never make rice the old-fashioned way again.

Ingredients

  • 1 cup Basmati Rice
  • 1 Naan Bread, broken into bite size pieces
  • ¼ cup Oil
  • ¼ teaspoon Caraway seeds, optional
  • 3 teaspoons salt
  • 4 cups Water

Directions

Rinse rice with hot water. Cover rice with water and let soak for about 15 minutes. Meanwhile, in a medium size saucepan bring water and salt to boil. Drain the rice and add to the boiling water. Cook over medium heat for about 10 minutes. Rice is cooked when it floats to the surface.

Drain the rice again and leave it in the sieve for few minutes. Mix in caraway seeds if using.

Meanwhile, in the same saucepan, heat one tablespoon oil. Remove from the heat and cover the bottom of the pan with naan bread pieces. Gently spoon the cooked rice over naan bread. Do not press down.

Using a wooden spoon handle, poke few holes in the rice. Cover the pan and cook on low heat for 5 minutes. In the meantime, heat the remaining oil over high heat just until it starts smoking. Pour hot oil slowly over the rice. Place paper towel over the pan and cover with lid. Cook on the lowest setting for about 5 minutes.

To serve, spoon the rice onto a serving plate and arrange bread pieces around.

http://all-thats-jas.com/2015/10/kurdish-rice-pilaf.html

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of  your preference. It makes my day 🙂

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
Follow me
Previous Story
Next Story

19 Comment

  1. […] it to you.   While husband did some snow-blowing and shoveling, I made Italian chicken with Kurdish rice pilaf, this Caribbean cream for dessert, and Mexican hot chocolate for him to warm up. How’s that […]

  2. […] ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Serve with rice and steamed […]

  3. […] dish is bit involved, but not difficult at all and well worth it. It is especially delicious with Kurdish rice but you can serve it with regular rice or pita bread to soak up the juices and garlic yogurt sauce. […]

  4. Reply
    French Onion Chicken - All that's Jas
    November 4, 2015 at 3:31 pm

    […] the foil and bake for 5 minutes longer or until bubbly and top is golden brown in color. Serve over rice, pasta or mashed […]

  5. Reply
    Jennifer
    October 28, 2015 at 11:00 pm

    Sounds so good, Jas! Thanks for sharing at My Flagstaff Home!

    Jennifer

    1. Reply
      allthatsjas
      October 29, 2015 at 11:56 am

      Thank you, Jennifer! Have a lovely day!

  6. Reply
    Quinn Caudill
    October 27, 2015 at 1:18 pm

    I think I am always multitasking. he worst is when i am trying to take blog photos of what is going to be my lunch when I am satisfied with the pic’s. Sometimes I end up starving.:)) Great way to make rice. Thanks for sharing with us again at #Throwback Thursday. Please spread the word so our Thursday night party can grow.

    BTW: Thanks for the info via twitter about logos. Haven’t got to it yet but it is on my list.
    Quinn Caudill recently posted…Spooky Monster BarkMy Profile

    1. Reply
      allthatsjas
      October 27, 2015 at 7:29 pm

      Thank you, Quinn! I hate taking photos of food while my family is waiting to eat. I feel pressured and settle for less desirable pictures. It comes with territory, I guess!
      I will gladly spread the word about your party and hope you’ll do the same for our Thursday party and share your links with us 😀
      If there’s anything I can help you with re. logo, let me know!

  7. Reply
    Erika
    October 24, 2015 at 11:06 pm

    It’s so true what you say about multitaksing aka eating while blogging! It’s almost impossible to do both haha. I love this recipe so much! I am going to make it very soon! I’m in a rice obsession moment right now and this might just be what I need!

    xoxo Erika @whaterikawears.com
    Erika recently posted…Thursday Favorite Things Blog Hop 211My Profile

    1. Reply
      allthatsjas
      October 25, 2015 at 8:50 pm

      Thank you, Erika! I hope you’ll try it and I know you’ll like it! 🙂

  8. Reply
    easypeasylifematters
    October 23, 2015 at 11:29 pm

    This does sound amazing!!! So much better than just plain old rice 🙂
    easypeasylifematters recently posted…Healthy Living Link Party #34My Profile

    1. Reply
      allthatsjas
      October 24, 2015 at 9:12 am

      It really is! No special ingredients yet it tastes special 🙂 Thanks for visiting and have a joyful weekend!

  9. Reply
    Bam's Kitchen
    October 21, 2015 at 3:42 am

    I bet the naan bread gets a little toasty on the bottom.. yum love the contrasting textures in this dish. Carb heaven. Yeah…eating popcorn whilst trying to write up a post unless you like little buttery fingers all over your keyboard is not good idea. LOL Just pinned!
    Bam’s Kitchen recently posted…South African BobotieMy Profile

    1. Reply
      allthatsjas
      October 21, 2015 at 7:46 am

      Lol, Bobbi, I always learn the hard way. The naan bread is just perfect, not too toasty – gotta be careful with the heat, though. Thanks for the love! 🙂

  10. Reply
    Tamuria
    October 19, 2015 at 6:39 pm

    You put such interesting recipes up. I have pinned this too. Thanks for sharing. 🙂
    Tamuria recently posted…The No.1 Thing Grandparents Want to be Remembered ForMy Profile

    1. Reply
      allthatsjas
      October 20, 2015 at 8:15 am

      Aw, thank you! That’s so sweet of you to say 😀

  11. Reply
    Mary-In the boondocks
    October 19, 2015 at 1:09 pm

    Nice and easy to make. Is the Naan bread a little like pita?
    Mary-In the boondocks recently posted…Faking a Fall Vignette – Προσποιείται μια Φθινοπωρινή  βινιέταMy Profile

    1. Reply
      allthatsjas
      October 20, 2015 at 8:21 am

      Hi, Mary! Yes, it is thin, like pita. You could use toast bread too, although I love naan. I use it often as a base for a quick pizza, like here: http://all-thats-jas.com/2014/09/naan-pizza.html

  12. Reply
    Italian Chicken with Artichoke Sauce -
    October 19, 2015 at 8:46 am

    […] chicken to the pan, turning to coat. Sprinkle with more parsley if desired. Serve with rice or pasta to sop up the rich […]

Leave a Reply

CommentLuv badge

%d bloggers like this: