By JEAN DOHERTY/LE PATIO

Pilau

Pilau became standard fare in the Middle East over the years with variations and innovation by the Arabs, Turks and Armenians. It was introduced to Israel by Bukharian and Persian Jews.

In Italian cuisine, pilaf is a rice precooking style that allows chefs in busy restaurants to cut down time in risotto preparation. Usually, a large tray of rice will be boiled in water for seven minutes with a large onion and a carrot. Once cooled it will be kept in the refrigerator and used ad hoc to prepare risotti in a shorter time: seven to 10 minutes depending on the al dente texture that the chef wants to achieve, rather than the usual 16 to 20 minutes.

In Greek cuisine, piláfi is the fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or bouillon broth. In Northern Greece it is considered poor form to prepare piláfi on a stovetop. Gamopílafo (wedding pilaf) is the prized pilaf served traditionally in weddings and major celebrations in Crete. Rice is boiled in chicken broth, then finished with lemon juice and melted stack of butter.

For a more authentic flavor and texture it is best not to use easy-cook rice, though it can be used

INGREDIENTS –

• 1lb basmati rice or long grain rice
• 1 finely chopped onion
• 1 bouquet garni
• 5 oz of butter
• 10 oz of veal stock or “demi glace”
• Salt and white pepper

Heat the oven to 360 degrees. In a small ovenproof saucepan, melt two ounces of butter and gently cook the onions and the bouquet garni, without letting them brown. Add the rice. When the rice becomes transparent, pour in the veal stock, bring everything to a boil and season it.

Cover with some waxed paper and the saucepan lid. Cook in the oven for 17 minutes. Once you have removed the rice from the oven, leave it covered for another 15 minutes.

Remove the bouquet garni and separate the grains of rice using a fork and a good knob of butter.