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A close-up of fluffy Turkish aromatic rice pilaf garnished with fresh dill and currants.

Fragrant Turkish Aromatic Pilaf with Currants and Herbs

A rich and aromatic Turkish rice pilaf infused with cinnamon, mint, dill, and sweet currants. Perfectly fluffy and full of Mediterranean character.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Turkish
Calories: 280
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Long-grain white rice (Basmati or Baldo)
  • 2.5-3 cups Hot water
  • 1 medium Onion, finely diced
  • 2 tbsp Currants, soaked
  • 1 tsp Granulated sugar
  • ½ cup Olive oil
  • 1 tbsp Butter
  • 1 tsp Dried mint
  • 1 tsp Cinnamon
  • ½ tsp Black pepper
  • 1 tsp Salt
  • ½ cup Fresh dill, finely chopped

Equipment

  • Heavy-Bottomed Pot with a Tight Lid: Essential for even heat distribution and the "steaming" process.
  • Fine-Mesh Strainer: For thoroughly rinsing the rice.
  • Wooden Spoon: The traditional tool for stirring without breaking the delicate rice grains.
  • Small Bowl: For soaking the currants.

Method
 

  1. Soak the rice in warm salty water for 15 minutes, then rinse under cold water until the water runs clear to remove excess starch.
    Adding washed and drained rice to the sautéed onions in a shallow pan.
  2. Heat the olive oil in a wide, shallow pan. Add the diced onions and sauté until they are soft and translucent.
    Adding washed and drained rice to the sautéed onions in a shallow pan.
  3. Add the drained rice to the pan with the onions. Sauté for about 5 minutes, stirring gently, until the rice grains look slightly translucent and are well-coated in oil.
    Adding aromatic spices like cinnamon, dried mint, and currants to the rice mixture.
  4. Stir in the sugar cubes, currants (drained), cinnamon, dried mint, black pepper, and salt. Continue to sauté for another minute to wake up the spices.
    Pouring hot water over the spiced rice, sugar cubes, and currants in the pan.
  5. Pour in the hot water and add the butter on top. Do not stir yet. Close the lid tightly.
    Placing a knob of butter on top of the rice and water mixture before closing the lid.
  6. Cook on the smallest burner at the lowest possible heat setting until all the water is absorbed and small "chimneys" (holes) appear on the surface of the rice.
    Simmering the aromatic pilaf on the lowest heat setting until all water is absorbed.
  7. Once the water is fully absorbed, open the lid, sprinkle the finely chopped fresh dill over the top, and turn off the heat.
    Sprinkling finely chopped fresh dill over the cooked aromatic rice before resting.
  8. Place a clean paper towel over the pan and put the lid back on. Let the pilaf rest for at least 30 minutes. This allows the steam to redistribute, making the rice perfectly fluffy.
    Covering the rice pan with a paper towel and lid for a 30-minute resting period.
  9. Gently fluff the rice with a fork or a wooden spoon and serve warm.
    The final presentation of fluffy, grainy Turkish aromatic pilaf ready to be served on a plate.

Video

Notes

After cooking, let the pilaf rest covered for 10–15 minutes, then fluff gently with a fork. This keeps the grains separate and aromatic instead of sticky.