Turkish Dolma Pilav

1. Rinse the basmati rice in several changes of cold water until the water runs clear, then leave it to soak in fresh cold water for 20 minutes and drain well.
2. Finely dice the onion. Warm the olive oil in a heavy saucepan over medium heat, add the pine nuts, and toast them gently for 2 to 3 minutes until golden, stirring constantly so they do not burn, then add the onion and soften for 6 to 8 minutes.
3. Stir in the drained rice and cook for 2 minutes so the grains turn translucent and glossy, then add the currants, cinnamon, allspice, sugar, and a good pinch of salt and pepper.
4. Pour in the hot water, stir once, and bring to a brisk boil, then reduce the heat to low, cover with a tight lid, and simmer undisturbed for 12 to 15 minutes until the water is absorbed and small steam holes appear on the surface.
5. Remove from the heat, scatter the dried mint over the top, lay a clean folded tea towel under the lid, and let the pilav rest off the heat for 10 minutes to finish steaming.
6. Fluff the rice gently with a fork to separate the grains without crushing them, taste and adjust the seasoning, and serve warm or at room temperature.

You'll use: Saucepan · Pan · Steamer