Spiced Turkish rice with currants and pine nuts

After 18 months in Turkey, I think I can safely say that Turkish hospitality lives up to its (high) expectations. I’ve had the pleasure of encountering it on countless occasions, be it family gatherings, randomly stumbled upon village festivals or a cup of tea while bargaining or chatting with salesmen.

I think many Turks are at their happiest when tables and plates are filled to the bream with delicious food.

A Turkish New Year’s feast

This year will be the third year I celebrate Christmas in Norway and New Year’s in Turkey. While Turks generally don’t celebrate Thanksgiving or Christmas, they do celebrate New Year’s.

And, in a nod perhaps to Christmas and Thanksgiving traditions, many have adopted the tradition of serving turkey for the occasion, a bird rarely offered at any other time of year.

The rest of what’s on offer, however, is unmistakenly Turkish. Meze (lots of it.) Rakı, the Turkish aniseed spirit which has been the alcoholic drink of choice for nearly two centuries.

And, alongside the turkey, the rice pilaff I think of as the Turkish feast pilaf: İç pilavı. Full of warm and comforting flavours, it’s perfect with the sometimes more neutral bird.

Not that it should be eaten only with turkey (to Turks, the combination is a new one). It’s the perfect accompaniment to any roasted or fried meat. Or the star of the show at a vegetarian feast.

What does the name of the dish mean?

I’ve tried to figure out what’s given the dish its name.

İç is a short word with wide array of meanings, all to do with being inside of something. According to my dictionary, it can be used for anything from interior to internal, offal or inside, depending on the context.

I’ve not yet been able to get to the bottom of the origin of the name of the dish but have narrowed it down to two. Some variants include liver as a vital part of the dish, suggesting iç refers to the inclusion of an offal ingredient. However, the pilaff has also been used traditionally as a stuffing, suggesting the place of cooking rather than any ingredients has given the dish its name.

A few tips for making spiced Turkish rice

Whatever the meaning, as with all pilaffs, it’s important to be precise when preparing the rice to ensure a fluffy result where grains separate with ease. In my experience, this boils down to a few simple tricks.

First, rinse the rice well. I usually do this in my measuring jug in multiple changes of clean water, stirring with my hand in between, before draining.

Second, measure the amount of water. I use just a little less than 1.5 times the volume of water to rice grains. Too much water will make the rice sticky and soggy.

Third, watch the time as if you were boiling an egg.

And equally important: let the rice rest for at least as long as it’s been boiling before taking off the lid.

Of course, different types of rice have different properties and will yield different results. Turks use a type of medium grain rice called baldo. I prefer the long grained basmati, which I find superior in both flavour and texture. A sella basmati is best.

• See also: How to make Turkish rice

In terms of substitions: If you can’t find currants, use raisins. Pine nuts can be dropped, or you could substitute blanched almonds. For an even more luxurious version, Turks often add chestnuts. Feel free to add if you have to hand.

The recipe is enough for 4-6 servings, depending on whether you’re serving other things alongside, too.