Tapas recipes

Circassian Pilav for Dolma

Course : Tapas
Source: Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Serves: 6

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Ingredients:

1/2 cup olive oil

1 medium Onion, finely chopped

2 cups shredded fresh coconut

3 cups Spanish rice

2 teaspoons fish spice

2 cups water or chicken broth

4 cups coconut milk

1 large bunch cilantro, cleaned and chopped

Preparation / Directions:

Heat the olive oil over medium heat; stir in the onions and coconut. Cook until the onions soften, about 5 minutes. Add rice and stir to coat. Add fish spice, water or broth, and coconut milk. Simmer until rice is just cooked, about 15 minutes. Remove from heat, cover and allow swelling for about 5 minutes. Place on a baking sheet immediately. Season well and stir in cilantro. Serve.

Circassian Pilav for Dolma

Ingredients:

Preparation / Directions:

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