Soak the long grain rice in warm water and cool. Soak the currants in warm water for 30 min, drain. Roast the meat in a dry saucepan with the lid on for about 10 min. until the juices are reduced. Melt the butter, roast the pine nuts in it for 2-3 min until golden brown, add the onions, roast for 4 min, then stir-fry the carrots for 2 min. Add currants, spices and salt, mix everything together well. Rinse the long grain rice until the water remains clear. Drain. Stir some long grain rice into the cooking pot with the meat, then add a layer of vegetables to the cooking pot, sprinkle more long grain rice on top, and so on until long grain rice and vegetables are used up. The top layer should be long grain rice. Place a plate on top so that the layers do not shift. Carefully pour the clear soup from the rim of the pot. Put the lid on, simmer over medium heat for 20-25 minutes until the liquid is absorbed. Remove the plate, place a paper towel or dishcloth on top of the long-grain rice, place lid repeatedly on the saucepan. Stew for another 15 min. over very low heat, then turn the pilaf out into a serving bowl.
of a dish in a heated stove at 250 °C (gas mark 5) for 5-10 min. until cooked through. The carrot mixture here is cooked in water and then mixed into the long grain rice.
Assumption, since a five-course Turkish menu is planned. Does the menu consists of weni courses,
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