Tatar Pilaw Recipe
by Alissa Timoshkina
-
Easy
Rice and root vegetables are a staple in many Turkic cuisines, and the Tatar one is not an exception. Pilaw or pilau is a dish of meat, root vegetables (mainly carrots) and grains common across Central Asia, Persia and the Caucasus, which has become very popular in parts of Eastern Europe where the different branches of the Tatar tribes have settled. Pilaw is a real celebratory dish, where the meat plays a special part. However, vegetarian versions are also common and here I offer my own take on the classic flavours relying on the mighty carrot to deliver the flavour and texture, and it doesn’t disappoint. This recipe feeds 8–10 because a real pilaw is always something of a feast. You can, though, easily halve all the ingredients for a weeknight meal.
This recipe is extracted is from Kapusta by Alissa Timoshkina (Quadrille, £28). Photograhy © Laura Edwards. Author photo credit: Lizzie Mayson
Ingredients for Tatar Pilaw Serves: 8
- 800g arborio, long grain or basmati rice
- 50ml vegetable oil
- 2 large onions, sliced
- 300g carrots, peeled and cut into 2cm (1in) cubes
- 1 litre vegetable stock
- pinch of saffron threads
- 300g butternut squash, cut into 2cm (1in) cubes
- 1 x 400g tin chickpeas (garbanzos), drained and rinsed
- 2 teaspoons cumin seeds, toasted and roughly pounded
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon barberries
- 1 large garlic bulb
- 25g salted butter, cut into 6–8 chunks
- small bunch each of parsley and coriander (cilantro)
Method for Tatar Pilaw
- Rinse the rice under tepid water until the water runs clear. Leave to soak in a bowl of water while you prepare the rest of the dish.
- Heat the oil in a large casserole (Dutch oven) or lidded frying pan and fry the onions with a pinch of salt for 10 minutes over a medium heat until softened. Add the carrots and fry for 5–8 minutes until soft, stirring occasionally.
- In a small bowl, mix a tablespoon of the stock with the saffron, then set aside to infuse.
- Add the squash and chickpeas to the casserole together with all the spices, the barberries and a pinch of salt. Mix well. Add some of the stock, just enough to cover the vegetables, then pour in the saffron- infused stock and give everything a gentle mix. Drain and add the rice, mix gently, and make a hole in the middle where you will place the whole bulb of garlic. Now pour in more stock, enough so that it comes up 1cm (1/2in) above the rice level. You may also want to add another pinch of salt here.
- Cover and simmer over a low heat for 30–35 minutes. Take off the heat, make 6–8 holes in the rice around in a circle and insert the butter chunks. Let the dish rest under the lid for about 10 minutes. Pop the garlic cloves out of their skins – they will now have metamorphosed into soft, sweet, pungent flavour bombs. Serve with a platter of fresh herbs on the side.
About the author
Alissa Timoshkina is a chef, curator, and supper club host with a PhD in film history. Her recipes are featured in the Guardian, Red Magazine, Olive Magazine, the Independent, and House & Garden. In 2017, she was shortlisted for the 2017 Young British Foodie Awards.
