Turkish Carrot Pilaf

Sometimes rice can get a little boring but this rice dish is anything but boring.  It has colour and texture and tastes great.


  • 2 tbls butter
  • 2 tbls olive oil
  • 2 carrots, grated
  • 1/2 teas pepper
  • Pinch of salt
  • 4-6 soaked, dried apricots, chopped
  • 3 pieces of candied ginger, chopped
  • 1 teas sugar
  • 2 cups basmatti rice
  • 3 cups chicken stock
  • 1-2 tbls green pistachios, chopped


  1. Melt butter, add olive oil. Add grated carrot, salt and pepper. Cook about 3 minutes, stirring frequently. Add apricots, ginger and sugar. Stir in the rice and cook 3 minutes until the rice is coated and is translucent.
  2. Pour in stock and bring to a boil, reduce heat and simmer for 20-25 minutes. Remove from heat and place a tea towel under the pot cover to absorb any moisture.   Let stand 10 minutes.
  3. Sprinkle with pistachios and serve hot.


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