Currants, pine nuts, and a variety of spices, including cinnamon, allspice, pepper, salt, and sugar, are added to the thick Turkish rice known as “ic pilavi.” You might be surprised to learn that despite its attractiveness, preparation is not too difficult. Just be sure to adhere to the pilaf-making guidelines.

What Is Ic Pilavi?

The meal known as “pilav” can be cooked from rice, bulgur, kuskus, wheat berries, or orzo. There are various variants of rice pilaf. You can boil it or sauté it. It can be vegetarian or vegan and include meat, poultry, and vegetables including rice, peas, and eggplants.

As the name suggests, this particular ic pilavi can be used to stuff peppers, grape leaves, and onions. To accompany chicken, turkey, beef, and pulse meals, it is also frequently served as a side dish. It is a celebratory pilaf that is typically made on special occasions, and nearly usually on New Year’s Eve (and other holidays). The addition of liver cubes is customarily optional. You will see that we have separated the liver portion as an option in the Turkish rice recipe below, even though we typically omit it.


  • 1 cup baldo, osmancik rice
  • Butter, two tablespoons
  • Olive oil, 1 tbsp
  • 1 shredded onion, 1 tablespoon currants
  • a serving of pine nuts
  • 13.5 cups of chicken stock or water
  • 1 teaspoon each of salt and all spice
  • 1 teaspoon of cinnamon powder
  • 12 teaspoon of pepper, ground
  • if chicken stock is used, only 1 chicken bullion, and 1 teaspoon sugar


  • 200 grams of optional chicken or veal liver
  • 2 tablespoons of olive oil and 1 sprinkle of salt

To suit your preferences, you can alter some of the ingredients in the stuffed pilaf. For instance, you may add more pine nuts or currants while skipping the parsley. Not adding more spices is what you should avoid doing. The herbs and spices used in it are all fairly potent and, if used excessively, can take over the entire flavor of the dish.

How To Make Ic Pilavi?

Rice should be placed in a pot with hot water covering it. This has to be finished at least 30 minutes before cooking. The rice should then be properly washed in running cold water. Wash the rice in a colander until the water underneath the colander is no longer white. Use a scrubber instead of your hands to avoid breaking the rice. Currants should be spotless before being placed in a small basin of water with water. If necessary, grate the onion in a food processor. In a non-stick pot, add butter and olive oil. Melt butter in a medium-sized pan.

Once the onions are transparent, add the pine nuts and the chopped onion. Add the currants after draining. At this point, if used, add chicken bouillon and stir until completely dissolved. To the rice, add the drained. Sauté the rice for 4-5 minutes, or until it turns glossy. Black pepper, sugar, allspice, and cinnamon should be added. Now, you can stir. Add the chicken stock or boiling water, if any, on top. Do not mix or open the lid more than once. If the rice has no hard spots when the water has been absorbed, turn off the heat. If not, add a couple of teaspoons of hot water and continue to simmer.

Close the cover once again after placing a fresh towel on top of the pot. This will stop the cover’s water from dripping onto the pilaf. After 5–10 minutes of relaxation, serve.

To remove the rice’s starch before cooking, be careful to rinse the rice well. Use the same size cup to measure the water after you have measured the rice. Frequently, 1 cup of rice requires 134 cups of water. The Turkish rice may have an impact on this. Try different things to see what suits you the best. Add less water, sample a few grains of rice after the water has been absorbed, and if the center is still hard, add 2–3 teaspoons of warm water and cook for an additional few minutes.

How To Serve Ic Pilavi?

If you like, you can use more spices while making ic pilavi and substitute shelled pistachios for the pine nuts. Add lots of dill to your rice for decoration.

How To Store Ic Pilavi?

We advise selecting the meatless version of the ic pilavi if you plan to freeze it. It will stay longer and have a wonderful, light flavor this way. If you want to prepare ic pilavi with meat, it won’t last the same amount of time in the freezer like the one without meat; you might need to remove it ahead, thaw it, and knead it once more. Transferring the prepared stuffing into ziplock refrigerated bags is optional. This allows you to freeze it and use it anytime you like after letting it defrost at room temperature for a period. When the rice that has been frozen in this fashion is retrieved, it should be cooked and served without being overly mixed. Eat your ic pilavi before 30 days have passed.

Is Ic Pilavi Hot Or Cold?

It varies depending on the meal in which the ic pilav will be consumed. If you are going to use it in stuffing or as a side dish, you can serve it cold and serve it as an appetizer. If you want to prepare it with chicken or turkey as a main course, it would be more appropriate to serve it hot. It is mostly served this way. Mama Fatma will offer you the most delicious version of pilaf in all its forms. Just choose from the à la carte menu, be sure to call for a reservation.

What Food Goes To Best With Ic Pilavi?

Baldo rice is used to produce ic pilavi, which appears in dishes like stuffed grape leaves with olive oil and stuffed turkeys that are baked. This dish, which is eaten with both meat and vegetable meals, is very nutritious. You can serve baked chicken with the Turkish rice recipe if you plan to serve it simple.