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Kestaneli İç Pilav; Pilaf with Chestnuts, Apricots and Herbs

By Ozlem Warren on December 12, 2024 in Pilafs and Rice, SEBZE 0

Kestaneli ic pilav from SEBZE cookery book – Image taken during photo shoot with Sam A Harris and Esther M Clark

This fragrant, festive pilaf, from my new cookery book SEBZE, Vegetarian recipes from my Turkish kitchen, is a specialty from the Ottoman palace kitchens and absolutely scrumptious. It encapsulates different textures and flavours – there are the earthy chestnuts and pine nuts, juicy apricots and currants, refreshing dill and parsley with a touch of lemon, and they complement one another beautifully. Although there are many versions of İç Pilav, the common feature is that it always has dried fruits and nuts in it, a legacy from the Ottoman period. Kestaneli İç Pilav appears on our tables on special occasions, religious festivities and for New Year’s Eve. Short-grain baldo rice is traditionally used in Turkey, although long-grain or basmati rice work well too. It is impressive to serve and a meal in itself with a refreshing salad and/or pickles on the side.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

I hope you enjoy this delicious, fragrant pilaf from my new book SEBZE, as part of your festive gatherings or to make any day a little bit more special. My new cookery book SEBZE, is my love letter to vegetarian Turkish cuisine with 85 easy, doable, wholesome and delicious recipes and stunning photography by Sam A Harris. It can make a lovely foodie gift too – you can order a copy of SEBZE worldwide here.

My best wishes and afiyet olsun,

Ozlem x

Kestaneli İç Pilav; Pilaf with Chestnuts, Apricots and Herbs

This fragrant, festive pilaf is a specialty from the Ottoman palace kitchens and absolutely scrumptious. It encapsulates different textures and flavours – there are the earthy chestnuts and pine nuts, juicy apricots and currants, refreshing dill and parsley with a touch of lemon, and they complement one another beautifully. Although there are many versions of İç Pilav, the common feature is that it always has dried fruits and nuts in it, a legacy from the Ottoman period. Kestaneli İç Pilav appears on our tables on special occasions, religious festivities and for New Year’s Eve. Short-grain baldo rice is traditionally used in Turkey, although long-grain or basmati rice work well too. It is impressive to serve and a meal in itself with a refreshing salad and/or pickles on the side.

Author: Ozlem Warren

Recipe type: Vegetarian pilaf

Cuisine: Turkish cuisine

Serves: 6

Ingredients

2 tablespoons currants
350 g (12 oz/1¾ cups) long-grain rice
2 tablespoons salted butter (use olive or vegetable oil instead for a plant-based option)
2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons pine nuts
170 g (6 oz) dried apricots, quartered
170 g (6 oz) cooked chestnuts, chopped into small bite-size pieces
2 teaspoons ground cinnamon (or more to taste)
770 ml (27 fl oz/generous 3 cups) hot water
small bunch of flat-leaf parsley, finely chopped
small bunch of dill, hard stalks removed, finely chopped
1 tablespoon fresh lemon juice
sea salt and freshly ground black pepper, to taste

Instructions

Soak the currants in warm water for 15 minutes, then drain and set aside. Also soak the rice in a bowl of warm water for 10 minutes, then drain and rinse under cold running water until the water runs clear. This helps to get rid of the extra starch and keep the rice grains separate.
Heat the butter and olive oil in a heavy, medium pan over a medium heat, add the onion and cook for 7–8 minutes until softened. Add the pine nuts and sauté for about 2 minutes, stirring continuously. As they begin to turn golden, stir in the currants, apricots, chestnuts, cinnamon and the rinsed rice, and combine well for a minute. Season with salt and pepper, pour in the hot water and bring to the boil, then reduce the heat, cover and simmer gently for 18–20 minutes, or until all the liquid has been absorbed. Turn the heat off, cover the pan with a clean dish towel and place the lid on firmly. Rest for 10 minutes (the towel will absorb excess moisture).
Stir in the chopped parsley, dill and lemon juice, and combine gently, ready to serve and enjoy.

Fırında Patates Paçası; Turkish Garlicky Mashed Potatoes

By Ozlem Warren on November 22, 2024 in Gluten-free recipes, Vegetarian recipes 0

As the winter is in the air, we are turning towards easy, delicious comfort food.

This Patates paçası, Turkish style garlicky mashed potatoes, from my new book, SEBZE, Vegetarian recipes from my Turkish kitchen, is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stove top with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.

SEBZE, Vegetarian Recipes From My Turkish Kitchen

Here is my recipe from SEBZE; I hope you enjoy making at home. SEBZE has 85 delicious, easy, wholesome vegetarian Turkish recipes, that offers delightful options for all seasons, along with stunning photography. It can make a lovely gift to yourself or a foodie; you can get a copy of SEBZE here, worldwide.

This lovely garlicky mashed potatoes complements any grills, and goes well with this Baked beets with walnuts and pomegranate molasses, from SEBZE.

Afiyet Olsun,

Ozlem

Fırında Patates Paçası; Turkish Garlicky Mashed Potatoes

Patates paçası is a popular specialty from the province of Kastamonu in the Black Sea region. It is a significant dish, too, as the EU granted PGI (protected geographical indication) status to the region’s highly nutritious taşköprü garlic, known as ‘the white gold’, which is used in this recipe by locals. These mashed potatoes are traditionally cooked on the stovetop with butter, yoghurt, eggs and garlic, and I love the lightness the yoghurt brings. I finish my version in the oven with grated cheese over (kaşar, a medium-hard pale yellow cheese mostly made from sheeps’ milk is the traditional choice, although you can use any melting cheese you have to hand). It is easy, humble, delicious and a pure comfort food with a touch of spice from the pul biber butter.

Author: Ozlem Warren

Recipe type: Vegetarian

Cuisine: Turkish cuisine

Serves: 6-8

Ingredients

1 kg (2 lb 4 oz) white potatoes, peeled and cut into 2.5 cm (1 in) chunks
2 medium eggs, beaten
230 g (8 oz/scant 1 cup) whole milk yoghurt
4 large garlic cloves, crushed with sea salt and finely chopped
85 g (3 oz) salted butter, cubed, plus 1 tablespoon, melted
125 g (4 oz) medium Cheddar, grated
sea salt and freshly ground black pepper, to taste
For the pul biber butter
2 tablespoons salted butter
1 teaspoon pul biber (use a little more if you like heat!)

Instructions

Place the potatoes in a large pan with a pinch of salt and cover with plenty of hot water. Bring to the boil, partially cover and cook over a medium-low heat for about 20 minutes, or until the potatoes are fully cooked. Drain and transfer to a large mixing bowl. Leave to cool for 5 minutes, then mash the potatoes with a pinch of salt and freshly ground black pepper.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Combine the eggs, yoghurt and garlic in a small bowl, mixing until well combined.
Melt the 85 g (3 oz) cubed butter in a large, wide pan over a medium heat, add the mashed potatoes and combine for 2 minutes. Pour the yoghurt mixture over the mashed potatoes and season with salt and pepper. Cook, stirring, for 6–7 minutes until well blended and smooth (you want a hummus-like consistency).
Grease a 20 cm (8 in) square baking dish with the extra tablespoon of melted butter and spoon the mashed potato mixture evenly into the dish. Sprinkle the grated cheese over the top in an even layer and gently press. Bake for 25 minutes until the cheese is melted and the top is golden, then remove from the oven.
For the pul biber butter, melt the butter in a small pan and stir in the pul biber. Combine for 35–40 seconds over a low heat to infuse.
Gently prick the top of the mashed potatoes and pour the pul biber butter over. Serve immediately while hot.

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

By Ozlem Warren on October 28, 2024 in Soups, Vegetarian recipes 2

It is the soup season, as we are fully in the autumn / fall. It is also the pumpkin season; this Balkabaklı Kestaneli Çorba, Pumpkin and Chestnut Soup, from my new book, SEBZE, Vegetarian recipes from my Turkish Kitchen, is a delicious and easy celebration of autumnal flavours.

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Serve this delicious soup with Corn Bread, Mısır Ekmeği (page 50 in SEBZE). It is the gift giving season upon us; copies of SEBZE is available worldwide at this link and it can make a lovely foodie present.

I hope you enjoy this delicious soup, Afiyet Olsun,

Ozlem

Balkabaklı Kestaneli Çorba; Pumpkin and Chestnut Soup

Pumpkin (balkabağı) is enjoyed in savoury and sweet dishes in Türkiye. While it can be combined with yoghurt or with pomegranate molasses in the south for savoury meals (for example, Adesiye, at page 143, in SEBZE cookery book), it is cooked with chestnuts in the north. The city of Zonguldak in the Black Sea region grows some of the finest chestnuts and this soup is a Zonguldak specialty. The sweetness of the pumpkin and onions works beautifully with the earthy chestnuts. Locals would also add the region’s creamy manda sütü, water buffalo’s milk, to the soup – full-fat milk works well as a substitute although you can use single (light) cream for a creamier taste. You can use butternut squash instead of pumpkin, too.

Author: Ozlem Warren

Recipe type: Vegetarian Soup

Cuisine: Turkish Cuisine

Serves: 4

Ingredients

2 tablespoons olive oil or sunflower oil
2 medium onions, finely chopped
825 g (1 lb 13 oz) deseeded and peeled pumpkin, sliced into 1 cm (½ in) chunks
255 g (9 oz) peeled, cooked chestnuts, quartered
510 ml (18 fl oz/generous 2 cups) vegetable stock
510 ml (18 fl oz/generous 2 cups) water
140 ml (5 fl oz/scant ⅔ cup) full-fat milk (or a plant-based alternative)
sea salt and freshly ground black pepper, to taste
handful of fresh parsley, chopped, to serve
For the sautéed chestnuts
80 g (3 oz) peeled, cooked chestnuts, diced into small bites
2 tablespoons olive oil or sunflower oil

Instructions

Heat the oil in a large, heavy saucepan over a medium heat, add the onions and sauté for 10 minutes until softened. Stir in the pumpkin pieces and sauté for another 2 minutes. Add the chestnuts, pour in the vegetable stock and water, then season with salt and pepper, and combine well. Bring to the boil, then simmer for 12–15 minutes until the pumpkin is cooked.
Purée the soup in a blender and pour back into the pan, add the milk and bring back to the boil, then simmer for 5 minutes. Seasoning is important – check and add more salt and pepper to your taste.
For the sautéed chestnuts, heat the oil in a small sauté pan over a medium heat, add the chestnuts and sauté for 3 minutes. Season with salt and pepper.
Serve the soup warm with the sautéed chestnuts and chopped parsley sprinkled over.
Serving suggestion: Serve with Mısır Ekmeği (page 50 in SEBZE cookery book) to complement this delicious soup.