Turkish Artichoke Rice Pilaf - Enginarlı Pilav

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats while sunflower oil is more budget-friendly.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is lower in calories, and parsley is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and water with seasoning is more economical.

artichokes

🥗Healthier: asparagus

💰Cheaper: canned artichokes

Asparagus can be a lighter alternative, while canned artichokes are budget-friendly.

Soak the rice for 30 minutes in warm salted water.

Wash and rinse the rice with cold water until the water runs clear, then drain and set aside.

Finely chop the onion and dice the artichokes into large cubes.

Transfer the artichokes to a bowl filled with water and add the juice of a lemon.

Heat 1/2 cup of olive oil in a wide pan, then add the chopped onion.

Cook and stir for 5 minutes over medium heat until the onions are soft.

Add the pine nuts, stir, and cook for 5 more minutes until the pine nuts are slightly roasted and the onions are caramelized.

Drain the artichokes and add them to the pan, stirring and sautéing for 10 minutes until halfway cooked.

Add 2 tsp dried mint, 1/2 tsp black pepper, 2 tsp salt, and the drained rice.

Stir and fry the rice for a few minutes until it becomes translucent and fragrant.

Zest 1 lemon and add the zest and the juice of 1/2 lemon along with 3 cups of hot water.

Gently stir, bring to a simmer, and cook covered for 15 minutes over the lowest heat.

Finely chop the dill and the green parts of the green onions.

Once the liquid is fully absorbed, switch off the heat, add the green onions, and stir in.

Cover with a kitchen towel and close the lid, letting it rest for at least 30 minutes.

Stir in the chopped dill and serve at room temperature or slightly warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary