Sultans Pilaf is an aromatic rice with a hint of the Middle East. You will need to keep an eye on it for the last 15 minutes of cooking, but it is well worth the effort. It goes with pretty much anything you fancy and can be made in advance of a feast to be reheated the next day.
In a medium sized pot (with a lid), gently saute the onion and garlic for ten minutes (without browning ) until soft.
Add the rice and continue to saute stirring occasionally for 3 minutes.
Add half of the warm chicken stock. Place the lid on the pan and very gently simmer until the stock has been absorbed. This will take approximately 10 minutes. To test if the stock has absorbed, scrape away a small section of rice down to the base of the pan with a knife or spoon but DO NOT STIR.
When the first half of the stock is absorbed, sprinkle the currants, pine nuts and cinnamon over the rice. Add 4 tbs of the remaining warm stock and replace the lid (once again, do not stir).
Continue to simmer adding the remaining stock 4tbs at a time every three or four minutes. The stock should be absorbed completely between each addition.
After approximately 20 minutes, all of the stock will be absorbed. Remove from the heat. Add cracked pepper to taste and a pinch of salt. Now give the pilaf a good stir with a fork to combine, fluffing and separating the grains as you go.
Cover the pan with a clean tea towel for a few minutes to draw any excess moisture
Serve with your favorite meat or some of pennysmenu Fasolia