Beijing-style Stuffed Rice Pilaf

Ingredients

In this Beijing-style adaptation, the traditional Turkish Perde Pilavı is transformed by incorporating Beijing-specific ingredients and flavors. The original dish typically includes ingredients like ground meat, rice, nuts, and dried fruits, while the Beijing-style version incorporates soy sauce, ginger, and Chinese five-spice powder to infuse it with the distinct flavors of Beijing cuisine. The cooking technique also differs, as the Beijing-style Stuffed Rice Pilaf is steamed to achieve a tender texture. We alse have the original recipe for Perde pilavı, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the ground pork and cook until browned.
3. 3.
   Add the onion, garlic, carrot, and red bell pepper to the skillet. Cook until the vegetables are tender.
4. 4.
   Stir in the soy sauce, ginger, Chinese five-spice powder, salt, and pepper. Cook for an additional 2 minutes.
5. 5.
   Add the rice to the skillet and stir to combine with the meat and vegetable mixture.
6. 6.
   Transfer the mixture to a steamer basket and pour the chicken broth over the rice.
7. 7.
   Place the steamer basket over a pot of boiling water and cover with a lid. Steam for 20-25 minutes, or until the rice is tender and cooked through.
8. 8.
   Remove the steamer basket from the pot and let it rest for 5 minutes.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Ground pork — Make sure to cook the ground pork thoroughly to ensure food safety.
• Chinese five-spice powder — Use a good quality Chinese five-spice powder for the best flavor.

Tips & Tricks

• For a vegetarian version, substitute the ground pork with crumbled tofu or textured vegetable protein.
• Add a splash of sesame oil for an extra layer of flavor.
• Serve the pilaf with a side of pickled vegetables for a refreshing contrast.
• Customize the spice level by adding chili flakes or hot sauce to the filling mixture.
• Leftovers can be enjoyed the next day by reheating in a steamer or microwave.

Serving advice

Serve the Beijing-style Stuffed Rice Pilaf as a main course accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or stir-fried vegetables.

Presentation advice

To enhance the presentation, mold the pilaf into a round shape using a small bowl or ramekin. Invert it onto a plate and garnish with a sprig of fresh cilantro. Serve with a drizzle of soy sauce on top for an added touch of elegance.