I once read that it’s actually a Persian recipe and that they add raisins and pine nuts. I have it in mind as a Turkish recipe widely cooked here in Greece and in Mediterranean cuisine in general.
It is cooked with butter and has a delicate flavor of garlic. It is very easy to make. Of course you have to stick to the recipe because it has certain proportions to use in order to have a nice result, we don’t want to make risotto we want to make pilaf. Have you ever tried it?
Atzem pilaf is a Turkish recipe widely cooked in Greece. It’s very tasty and it goes well with all kinds of meat.
- 6 tablespoons butter plus one more tablespoon for noodles
- 3 cloves garlic
- 1 cup vermicelli, crushed in little pieces
- 4 cups rice
- 1 chicken bouillon cube
- Heat a saucepan, add butter and garlic. Sauté garlic until golden brown from both sides. Remove.
- Add rice and continue sautéing for 2 minutes.
- Pour your boiled water in the pot and add the bouillon cube.
- Let simmer and stir frequently.
- When ALMOST all fluids are absorbed and rice is almost ready withdraw from heat and let it cool down for 30 minutes. Season to taste.
- Heat one tablespoon butter in a saucepan and add your noodles.
- Sauté until golden brown.
- Mix in with rice and serve.