Baltimore-style Rice Pilaf

Ingredients

In this adaptation, the traditional Turkish İç pilav is transformed into a Baltimore-style dish by incorporating crab meat, a staple of the Chesapeake Bay region. The spices are adjusted to suit the flavor preferences of Baltimore cuisine, adding a touch of local flair to the dish. We alse have the original recipe for İç pilav, so you can check it out.

• 2 cups (470ml) long-grain rice 2 cups (470ml) long-grain rice
• 4 cups (940ml) chicken broth 4 cups (940ml) chicken broth
• 1 lb (450g) lump crab meat 1 lb (450g) lump crab meat
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30ml) butter 2 tablespoons (30ml) butter
• 1 teaspoon (5ml) Old Bay seasoning 1 teaspoon (5ml) Old Bay seasoning
• 1/2 teaspoon (2.5ml) paprika 1/2 teaspoon (2.5ml) paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 58g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the rice to the saucepan and stir to coat it with the butter, onion, and garlic mixture.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
5. 5.
   Gently fold in the lump crab meat, Old Bay seasoning, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and let the pilaf rest, covered, for 5 minutes.
7. 7.
   Fluff the rice with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Crab meat — Ensure the crab meat is fresh and free from any shells. Gently fold it into the pilaf to avoid breaking up the delicate meat.

Tips & Tricks

• For added flavor, use homemade chicken broth instead of store-bought.
• Adjust the amount of Old Bay seasoning according to your spice preference.
• Serve the pilaf with a squeeze of fresh lemon juice for a burst of acidity.
• If crab meat is not available, you can substitute it with cooked shrimp or lobster.
• Leftover pilaf can be transformed into delicious crab-stuffed peppers or used as a filling for stuffed tomatoes.

Serving advice

Serve the Baltimore-style Rice Pilaf as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled seafood or roasted chicken.

Presentation advice

Garnish the pilaf with a sprinkle of paprika and a few fresh parsley leaves to add a pop of color. Serve it in a shallow bowl or on a platter to showcase the vibrant rice and crab meat.