:yum: — russie's attempt on the foodie challenge ˎˊ˗

Hey there, I'm Rus.

I just came across this challenge and thought "Why not?"

I am gonna be talking about Turkish Chicken Pilaf (calling it that way as Chat GPT suggested) or more specifically Butter Pilaf with Plain Chicken (apparently lol thanks Chat GPT).

Let's begin, shall we?

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Question Number One

-why is this your favorite food-

It is a simple yet comforting dish. The combination of plain chicken (cause my stomach can't handle sauce etc.) and buttery, aromatic rice makes it both delicious and nostalgic.

Question Number Two

-when did you first have it-

Honestly? I don't . It has always been my favourite ever since I can (childhood memories are so far gone lol). Maybe since as a little kid, like at 3 or 4, I don't know.

Question Number Three

-do you know how to make it, if so how-

I am bad at cooking, so I don't really know but my trusty friend Chat GPT came to my help:

To make Turkish Chicken Pilaf, start by washing 1 cup of long-grain or baldo rice thoroughly until the water runs clear, then soak it in warm water with a pinch of salt for about 15 minutes before draining. In a medium pot, melt 1 tablespoon of butter with 1 tablespoon of vegetable oil over medium heat. Add the drained rice and sauté for 4-5 minutes until it turns slightly translucent. Pour in 2 cups of hot water or chicken broth, add 1/2 teaspoon of salt, stir once, and cover. Reduce the heat to low and let it cook for about 12-15 minutes until the liquid is absorbed. Once done, turn off the heat and let the rice rest, covered, for another 10 minutes. Meanwhile, shred 1 cup of plain boiled chicken into bite-sized pieces. Fluff the rice with a fork and serve with the chicken on the side or mixed in.

Enjoy your meal.

Question Number Four

-what is the background behind this dish-

Turkish Chicken Pilaf (Tavuklu Pilav) has deep historical roots in Ottoman and Turkish cuisine, with influences from Central Asia, the Middle East, and the Mediterranean. Rice-based dishes have been staples in the region for centuries, with the Ottomans refining and popularizing pilaf as a symbol of wealth and hospitality. Pilaf (or pilav in Turkish) was a favored dish in the imperial kitchens of the Topkapı Palace, often served with meats like lamb or chicken.

Historically, pilaf was a luxury, as rice was imported and considered valuable. It was frequently prepared for royal feasts, military campaigns, and religious gatherings. Over time, it became a beloved home-cooked meal, especially when paired with simple, unseasoned shredded chicken, making it both accessible and comforting. Today, it is a common street food in Turkey, often sold from carts, served with chickpeas, and enjoyed with a side of yogurt or pickles. It remains a nostalgic and essential dish in Turkish cuisine, symbolizing both tradition and simplicity.

Question Number Five

-when is your favorite time to have this dish-

It’s perfect for lunch or dinner. It’s great after a long day since it’s pretty much delicious AND my comfort food.

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Since that's all the questions answered, I can now go and eat some of that (hopefully). Take care till next time, alright?

#foodiechall

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