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Classic
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page 45
deep vessel. Spread over this the rice; pour the melted butter over it; and
after adding the mastic and the cinnamon, cover the vessel with a wet cloth
overlapping the brim, and place the lid of the vessel upside down, gathering the
ends of the cloth in the center of the lid and keeping it well moistened. This
Pilaf must be cooked on a very slow fire for over three hours. Once in a while
some butter may be added.
6. PILAF WITHOUT BUTTER.
YAGHSIZ PILAF.
Ingredients:
Chicken ........................................... 1 (fat) small.
Rice .................................................. 2 cupfuls.
Cinnamon ................................. 1 small (2 inch) stick.
Salt and pepper, to taste.
Method:
Boil the chicken so thoroughly in plain water that not a particle of strength is
left in the meat. Then strain through a metal sieve; add the rice to this rich
broth, also the cinnamon, and, after seasoning it to taste, cook over strong
fire until all the water is evaporated.
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