KADIRGA PILAF

Ingredients

• 2 cups Hasata Baldo Rice 

• ½ tea glass blanched almonds

• 2 tablespoons currants

• 1 tomato

• 4–5 sprigs finely chopped dill

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons butter

For the topping

• 2 tablespoons butter

• 1 tablespoon flour

• 1.5 cups milk

• 1 egg yolk

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 cup grated kashar (or mozzarella) cheese

HOW TO MAKE KADIRGA PILAF?

1. Wash and drain 2 cups of baldo rice. Heat butter in a pot and add the almonds. Sauté until lightly golden.

2. Add the rice and continue to stir-fry.

3. Add finely chopped tomato, currants, dill, salt, and black pepper, then mix well.

4. Pour in 3 cups of water. Once it starts boiling, cover the pot and cook over low heat until the rice absorbs all the water.

5. Transfer the cooked rice into an ovenproof dish and spread it evenly.

Preparing the béchamel sauce

1. In a pan, melt the butter. Add the flour and sauté until fragrant.

2. Gradually add milk and the egg yolk, stirring constantly until it thickens.

3. Season with black pepper and salt.

4. Pour the béchamel sauce over the pilaf and spread it. Sprinkle grated cheese on top.

5. Bake in a preheated oven at 200°C (392°F) until the top is golden brown.

6. Slice, garnish with dill, and serve hot.

Tips

• Stir continuously while cooking the béchamel sauce to prevent lumps.

• Since the pilaf will also bake in the oven, cook the rice slightly al dente on the stovetop.