Middle_Eastern
Middle Eastern - Rice and Grains
Borek Spiced Rice / Pilaf
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups baldo or basmati rice
- • 400g chicken thighs, diced
- • 1 onion, diced
- • 1/4 cup currants
- • 1/4 cup pine nuts
- • 2 tbsp butter
- • 3 cups chicken stock
- • 6 phyllo sheets
- • 1 tsp ground cinnamon
Preparation Steps
1
Phase 1
Cook the onion in butter, add the chicken, and brown all over.
2
Phase 2
Stir in the cinnamon, currants, pine nuts, and rinsed rice.
3
Phase 3
Add the stock, season, and simmer covered 18 minutes until tender.
4
Phase 4
Rest 10 minutes, fluff, and cool completely.
5
Phase 5
Butter a round tin and layer in the phyllo sheets, brushing each with butter.
6
Phase 6
Spoon the pilaf in, fold the phyllo over, and bake at 180C for 30 minutes until crisp.
7
Phase 7
Invert onto a plate and cut into wedges.