tag:blogger.com,1999:blog-207479524287004185.post9123797685494978858..comments2024-03-28T06:10:51.330-04:00Comments on Saracen Heart: Rice PilavCarolyn Abiadhttp://www.blogger.com/profile/10567399129586443513noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-207479524287004185.post-90098605319880675642010-10-15T21:05:40.805-04:002010-10-15T21:05:40.805-04:00yummmm!!! love the pine nuts touch - I cook almond...yummmm!!! love the pine nuts touch - I cook almond rice with white wine, butter, toasted almonds and minced onions (different kick) but the pilav sounds lovely - Turkish food is my favorite!OJ Gonzalez-Cazareshttps://www.blogger.com/profile/02163055706274656012noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-66965204822688846282010-10-15T15:04:26.276-04:002010-10-15T15:04:26.276-04:00Oh, that rice looks delicious.
CDOh, that rice looks delicious.<br /><br />CDAnonymoushttps://www.blogger.com/profile/12160669603997465454noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-11166179154605223122010-10-15T10:48:20.140-04:002010-10-15T10:48:20.140-04:00My husband used to work in the restaurant industry...My husband used to work in the restaurant industry. He says the exact same thing that you do --- key point is NOT to lift the lid! (Which is always a temptation for me, Lol) We love Jasmine Rice too :)Aletahttps://www.blogger.com/profile/05605214202876973830noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-65458156054605385532010-10-15T09:33:22.543-04:002010-10-15T09:33:22.543-04:00Your blog makes me so hungry all the time.Your blog makes me so hungry all the time.C. N. Nevetshttps://www.blogger.com/profile/00375714948653196993noreply@blogger.comtag:blogger.com,1999:blog-207479524287004185.post-44098484204783800882010-10-15T09:08:55.849-04:002010-10-15T09:08:55.849-04:00Can anyone tell me if the North Indian pulau came ...Can anyone tell me if the North Indian pulau came from the Turkish pilav, or vice versa.<br />I cook it exactly the same as you do, except, at the preparatory stage, I lightly fry onions, a stick of cardamom, a bay leaf and a couple of heads of clove, then add the rice.<br />In India, we also add chopped vegetables, but I'm not a fan of that.Natashahttps://www.blogger.com/profile/00481081735923606868noreply@blogger.com