Acem pilaf
Acem pilaf
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Acem pilaf
Υλικά
- 500 g long-grain rice (Greek “Nychaki” rice)
- 200 g vermicelli, broken into smaller pieces
- 1 onion, finely chopped
- 50 ml olive oil
- 50 g butter
- Warm chicken or beef stock à la Grecque (ratio: 1 part rice to 3 parts stock)
- Salt & freshly ground black pepper
For serving
- 100 g Kefalotyri cheese, grated
Εκτέλεση
Rinse the rice thoroughly in a colander under cold running water and leave it to drain.
Heat the olive oil together with the butter in a saucepan over medium to high heat.
Add the vermicelli, slightly broken into smaller pieces by hand, and toast it over medium heat, stirring continuously with a wooden spoon, until it develops a beautiful golden color and releases its aromas.
Add the rice and sauté for 1 minute. Add the finely chopped onion and continue cooking for another 2 minutes, until the ingredients are lightly toasted and become glossy.
Add the warm chicken or beef stock à la Grecque, following the ratio of 1 part rice to 3 parts stock.
Season with salt and pepper and gently stir to combine all the ingredients.
Lower the heat, cover the saucepan and cook for approximately 20′, until the rice has absorbed the liquids.
When the pilaf is almost ready and small holes have formed on the surface, remove the saucepan from the heat.
Cover with a clean kitchen towel and allow the pilaf to rest for 10′, so that it absorbs the remaining moisture and becomes perfectly fluffy.
Gently fluff the rice with a fork before serving.
Serve warm, sprinkled with grated Kefalotyri cheese and a little freshly ground black pepper.
The secret to a successful Acem Pilaf is the proper toasting of the vermicelli and rice before adding the stock. This process gives the pilaf its deep flavor and distinctive aroma.
