Asparagus Pilav Recipe
Asparagus pilav with olive oil is a perfect spring recipe. A pilav reminding of spring with its color, taste and smell. Since it is a very light pilav, it goes well with meat dishes, but of course, the options are not limited to this. It goes well with vegetable dishes as well.
For example, in my last cooking, I paired it with mücver and yoghurt on the side. It was a very good menu. If you like meat, they will also pair well with slow cooked tandır or traditional kofte. Of course, it should not be forgotten that grilled meat and chicken varieties will also be good alternatives.
In order for the asparagus pilav to be eaten in its most enjoyable form, the asparagus must be boiled so softly that it does felt in the teeth. There are two things you need to do to achieve this. The first is to chop the asparagus in small pieces, and the second is to parboil it. However, this parboiling time should be adjusted very well, otherwise it will be boiled more than necessary and the color will lose their vitality. When you start the recipe from the first step and follow it step by step without any break, you will be where you need to be when you come to the last step.
One thing I want to explain about the recipe is the amount of water. I tried to write as clearly as possible in the recipe, but sometimes extra explanations can cause confusion rather than understanding. That's why I wanted to mention it here as well. Two cups of water are added to the pilav in total. As much as possible is used from the boiling water of asparagus. As asparagus is small in quantity, it doesn't need a lot of water to be boiled. Some of the water evaporates as it boils. Therefore, when you drain the asparagus, you get around 1 cup of asparagus stock. It is completed with normal boiling water.
Finally, I use a pinch of dill to complete the pilav. It's not essential, but it adds a nice aroma. I recommend using it if you can. If you don't use it, you don't have to use anything instead, but if you want to add a little more green, you can also use chopped parsley or fresh mint.
Enjoy the recipe...
- 1 cup of rice,
- 1 bunch (200 g) asparagus,
- 5 tablespoons of olive oil,
- A pinch of dill.
- Chop the asparagus into small pieces and take them in a sauce pan,
- Add enough water to cover them and take it on the stove and simmer for 10 minutes,
- Meanwhile, wash and drain the rice,
- Heat the olive oil in a pan, add the rice and stir fry until it starts to clump together,
- Drain the asparagus,
- Measure the stock and complete it with normal boiling water to a total of 2 cups,
- Add the water mixture to the rice,
- Add asparagus and salt and mix,
- Close the lid and cook until the water is absorbed,
- Turn the heat off and let it rest for 15 minutes,
- Add dill and mix.