Turkish Ottoman Rice Csserole
Transport your taste buds to the opulent kitchens of the Ottoman Empire with this Turkish Ottoman Rice Casserole, a fragrant one-pot dish brimming with warm spices and a perfect balance of sweet and savory flavors. Fluffy basmati rice is infused with cinnamon, allspice, and turmeric, complemented by tender bites of chicken or lamb, sweet raisins, and chopped dried apricots. Toasted slivered almonds add a delightful crunch, while a garnish of fresh parsley brightens every bite. Simmered in rich broth, this hearty, aromatic casserole makes for an impressive yet comforting dinner centerpiece. Ideal for those seeking a taste of authentic Turkish cuisine, this recipe combines simple cooking techniques with bold flavors for a meal that's as vibrant as it is satisfying.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Chicken thigh or lamb (boneless, cut into cubes)
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Turmeric powder
- 3.5 cups Chicken or vegetable broth
- 0.5 cup Dried apricots (chopped)
- 0.5 cup Slivered almonds (toasted)
- 0.5 cup Raisins
- 0.25 cup Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes and then drain.
Heat 2 tablespoons of olive oil in a large skillet or casserole pan over medium-high heat. Add the cubed chicken or lamb and cook until browned on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, ground cinnamon, ground allspice, and turmeric. Stir for 1-2 minutes to release the aroma of the spices.
Return the cooked meat to the pan and mix well with the spices.
Add the drained basmati rice to the pan and stir gently to coat the rice with the spices and oil.
Pour in the chicken or vegetable broth. Add the dried apricots, raisins, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and allow the casserole to rest for 10 minutes without removing the lid.
Fluff the rice gently with a fork and garnish with toasted slivered almonds and chopped fresh parsley.
Serve warm and enjoy this Turkish Ottoman delight!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5794 mg | 252% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 114.6 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 542 mg | 42% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4092 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
