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Rest Before Serving: The flavor develops nicely when it's allowed to rest for a bit before serving. If you have time, let it sit for an hour or so in the refrigerator. Likewise, if your tomatoes don’t have many seeds and you feel the sauce is becoming too dry before they’ve really softened, you’ll need to add some splashes of water.
Ezme is a Turkish word that means "crushed" or "mashed", which perfectly describes how this dish is traditionally prepared. The fresh vegetables, such as tomatoes and peppers, are finely chopped with a sharp knife, almost to a paste-like consistency, hence the name. Ezme should be stored in the refrigerator. Place it in an airtight container to prevent it from absorbing the flavors of other foods in your fridge. It will last for about 3-4 days.Blend everything:Put the prepared vegetables in a food processor. Add tomato paste, pepper paste, pomegranate molasses, olive oil, salt, red pepper flakes, sumac, and dried mint over the vegetables. Run the food processor for about 15 seconds, or until everything is finely chopped but still chunky. Taste and adjust the seasonings to your preference. Bulgur - It is widely used in Turkish and Middle Eastern cuisines. Use coarse or medium-coarse bulgur for the best results. Most recipes for Zeytinyağlı Pırasa Yemeği recall rice but same as Lahana Sarmasi - Turkish Cabbage Rolls, I prefer replacing it with bulgur. While it's technically called a salad, it's actually a versatile dish that can be served in many ways: as an appetizer with pita bread, as a sauce for meat or fish, or as part of a meze platter together with hummus, olives, cheese, and anything else you desire. Why you will love this recipe Be patient before serving the rice! - When the rice is cooked, let it rest for 10 minutes with the lid on. Cover with a clean kitchen towel or cloth to keep it warm. Gently fluff the rice with a fork before serving.
Assemble the Ezme: Once the vegetables have drained, transfer them into the bowl with the dressing. Stir well to ensure all the vegetables are coated with the dressing.Our quantities for hamsili pilav filled two individual oven dishes and we also had some leftovers. Our oval-shaped bowls are around 2 inches deep and 4.5 inches across, at their longest point. This gave us two large servings. Other ingredients are added only for bringing out the flavor of the main ingredient without overpowering it.
They are widely available throughout the year, especially during the winter, and are a good source of fiber and vitamin A. This type of rice is extremely starchy and can absorb lots of moisture, which makes it very creamy and tender but also keeps its shape well when cooked. You can make Tavuk Sote in advance! In fact, making it ahead of time can help to develop the flavors and make the dish even more delicious. Specialty Ingredients - This recipe calls for both sumac and Aleppo pepper (substitute for red pepper flakes if necessary). If you'd like to buy either of these, I recommend getting them from The Spice House ( Spice House sumac and Spice House Aleppo pepper).Tavuk Sote is a delicious and hearty dish that is perfect for a family dinner or a gathering with friends. If you are in Turkey, baldo pirinç is a suitable rice to use for this dish. We used jasmine rice for a change and this worked well, too. It’s the same process as making the classic Turkish rice dish, şehriyeli pilav; just with some different ingredients. Chop the vegetables: On a cutting board, chop tomatoes, onion, garlic, green peppers, and parsley very finely. Keep them all on the board and continue chopping them altogether. This helps the flavors combine well. Transfer the mixture into a bowl. Aci ezme(spicy ezme), with its vibrant, tangy flavor, makes a versatile companion to many Turkish food. Here are some serving suggestions to inspire you:
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