This is my take on the chicken pilaf we’d buy from street vendors on our way home after nights out in Istanbul. It was the best part of going for a drink. The street food was my highlight of living in the city – buying roasted chestnuts in the snow; going to get a morning simit, a ring-shaped bread covered in sesame, served wrapped in newspaper – always such a treat, always such an event. This dish is best served on the day of making it.
Serves 6
To poach the chicken
- 3 chicken marylands
- 1.5L water (6 cups)
- Table salt
For the pilaf
- 600g aged basmati rice (3 cups)
- 35g slivered almonds (¼ cup)
- 4 tbsp butter
- 1 brown onion, diced
- 2 tsp cinnamon
- 1.25L chicken stock, from poaching the chicken (5 cups)
- 2 tbsp lemon juice
- 5g parsley, chopped (¼ cup)
- Salt, to taste
To poach the chicken, place the chicken marylands in a pot and cover them with around six cups (1.5 litres) of water. Choose a pot that will allow them to be submerged with that volume of liquid. Salt the water with two tablespoons of table salt, bring to a boil, then turn down to a soft simmer. Cook until just past pink, about 25 to 30 minutes, then remove from the heat, leaving the chicken to continue cooking in the hot liquid. Once the stock is cooled, set the pot aside. Remove the chicken, allow to cool, then shred the meat and set aside.
To make the pilaf, soak the rice in cold water for 20 minutes, then drain well.
While the rice is soaking, in a small fry-pan over low heat, melt one tablespoon of butter and fry the almonds until golden. Drain on a paper towel to get rid of excess butter, then set aside.
In a large frying pan on medium heat, melt one tablespoon of butter. Add the onion, cinnamon and a pinch of salt. Cook, stirring regularly, until the onions are caramelised, approximately 15 to 20 minutes.
Add the drained rice and fry, stirring regularly, until well coated in butter. While you’re doing this, bring the stock to the boil. Slowly add three cups (750ml) of stock to the rice, bringing the liquid up to a soft simmer. Cover with a lid and cook until the stock is absorbed, checking every couple of minutes. Add the remaining stock in increments, checking the rice as you go.
Once the rice is cooked through (this will take 15 to 20 minutes), remove from the heat and leave to steam for five minutes, with the lid on. Stir through the shredded chicken, the remaining two tablespoons of butter, lemon juice and chopped parsley, and check for seasoning. Serve immediately, garnished with almonds.