Ic Pilav – Garnished Rice

On Sunday, we were at my parents’ place. Towards iftar time, my sister was trying real hard to convince to make some ic pilav – garnished rice dish, mainly used as a filling for most stuffed vegetable and meat dishes in Ottoman cuisine. A starving and insisting sister ain’t no good. I gave up and pulled myself together despite the fatigue caused by fasting on such a long day and made her the pilav. She was happy and so was I.  Mom’s garden has the perfect lighting to photograph the food I make.

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Balli Mahmudiye – Lemon Chicken in Honey Apricot And Almond Sauce

Ramadan is a great time of year to revive those nearly-forgotten classic dishes of Ottoman Cuisine. Istanbul turns into a huge festive ground full of venues serving the most sophisticated delicacies from the city’s over 1000 year-old heritage. One of my favorites is Balli Mahmudiye, a lemon marinated chicken dish cooked and served in a scrumptious honey, apricot and almond sauce. I made this classic recipe today, for the first dinner of Ramadan. Hubs seemed really happy to dine on some very fine Ottoman food on the very first day of fasting. I suppose, the fact that I used hand-made copper cookware has been a contributing factor as well…

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