SAEDNEWS: Istanbul Pilaf: A Delicious and Simple Iranian Dish You Can Make with Various Ingredients
“How about lunch? What should I make for dinner?” — we’ve all asked or heard this question countless times. One of the quickest and easiest answers is Istanbul-style rice, a simple and fast meal! The recipe for Istanbul-style rice varies in different households. Sometimes it’s made with meat, sometimes with aromatic vegetables, and sometimes it’s just tomatoes and potatoes. In many cases, it’s made with green beans, in which case it’s called green bean rice. The dish likely gets its name because the recipe originates from Istanbul, Turkey.
Istanbul-style rice is a delicious and easy dish, and you probably already have all the ingredients at home. Optional ingredients listed below can be added for a heartier, more flavorful meal for lunch or dinner. Here’s how to make Istanbul-style rice with soy.
2 cups Iranian rice
3 tablespoons tomato paste
2 onions
2 potatoes
2 tomatoes
250 g small soy chunks
1 tablespoon saffron
Turmeric, salt, black pepper to taste
Prep the rice and soy:
Soak the rice in salted water for 2 hours to make it whiter and softer. Soak the soy in warm water for 30 minutes. Drain the soy and press out excess water with a spoon. For a smoother texture, you can process the soy in a food processor.
Prep the vegetables:
Peel and dice the potatoes, then rinse and pat them dry. Peel and dice the onions.
Cook the base:
Heat oil in a suitable pan and sauté the onions on low heat until soft and lightly golden. Add the soy and sauté until it changes color, stirring regularly to prevent sticking. Add the diced potatoes and mix well.
Add tomato paste and tomatoes:
Stir in the tomato paste thoroughly for color and flavor. Dice the tomatoes and mix them into the pan.
Season and simmer:
Add salt, black pepper, and turmeric, then stir to distribute the spices. Pour in a cup of water, bring to a boil, then reduce heat, cover, and let simmer until the potatoes are cooked.
Prepare the saffron:
Crush the saffron and place it in a small heatproof container. Add a little boiling water, cover, and let it infuse over steam until richly colored.
Cook the rice:
Boil 6 cups of water in a pot. When it boils, add 2 tablespoons salt. Drain the soaked rice and add it to the boiling water. After 5–8 minutes, check a grain by breaking it in half. If it splits but the center is still slightly firm, it’s ready to drain.
Layer the rice and ingredients:
In a pot, add some oil and place bread or potato slices for a crispy base. Layer half the drained rice, then half of the cooked soy and vegetables. Repeat until all rice and vegetables are used. Drizzle the saffron infusion on top. Cover and let steam for 30–40 minutes.
Enjoy your Istanbul-style rice with soy!
This recipe is completely plant-based.
A pinch of cinnamon can enhance the flavor.
Using a flame diffuser is recommended for even cooking.
