Topkapi pilaf Calories

The name evokes Topkapi Palace and Ottoman cuisine, but it does not by itself prove that the dish came from the palace kitchens. Today, Topkapi pilaf generally refers to a Turkish pilaf made in the richly seasoned iç pilav style.

Topkapi pilaf is made with rice and often includes currants, pine nuts and spices such as cinnamon, allspice or black pepper. Depending on the recipe, cooks may also add onion, butter or stock, so the exact ingredient list is not fixed.

Topkapi pilaf typically has the sweet-savory additions associated with iç pilav, especially currants and pine nuts. A plainer Turkish rice pilaf usually centers on rice cooked with fat and stock or water, without that combination of fruit, nuts and spices.

Medium- or long-grain rice that cooks up separate works well for Topkapi pilaf. Rinse it until the water is mostly clear and drain it well before cooking; excess surface starch can make the finished grains cling together.

Topkapi pilaf is savory rather than a dessert, though currants can add small, noticeable pockets of sweetness. Pine nuts and warm spices balance that sweetness, and you can reduce or omit the currants if you prefer a more savory flavor.

Topkapi pilaf pairs well with grilled or roasted meat and poultry, and it can also be served as a substantial vegetarian side. A crisp salad or plain yogurt makes a refreshing contrast to the pilaf’s rich, spiced flavor.

Yes, you can freeze Topkapi pilaf in a tightly sealed, freezer-safe container once it has cooled promptly. Thaw it in the refrigerator and reheat until steaming hot; the rice may be a little softer after freezing, and the nuts less crisp.

To keep Topkapi pilaf from turning sticky, rinse and drain the rice, use measured cooking liquid and avoid stirring it while it simmers. Once the liquid is absorbed, let the covered pilaf rest so the grains finish steaming without being disturbed.

Yes, Topkapi pilaf can be made without either ingredient, although it will lose some of the sweet-fruity and nutty character associated with iç pilav. You can leave them out or replace them with another ingredient that suits your recipe.