More Pilaf, Cabbage and a Salad

Pilaf with home made stock

I have now real and followed so many pilaf recipes, that I’m actually getting pretty good at making my own. Success seems to lie in the stock. In Australia, I usually just use easy-peasy Massel stock powder, but I can’t get anything approximating vegan stock here in Tbilisi, so I make my own, and it works out well.

In my stock I use a handful of chopped mushroom stalks, the outer cabbage leaves and any left over cabbage stalk, parsley stalks, carrots, a tomato, brown and red onion skins and ends, and all the little tiny garlic cloves I can find (I use the ones from the middle because I have chopping them later, and using them in stock means I don’t have to feel guilty for being lazy). I add a tiny bit of salt, and sometimes a little sugar. I generally make about 1.5 litre at a time.

Pretty Pilaf

Keira’s Pilaf Recipe

serves 3

  • 2 tablespoon olive oil
  • 1 cup white rice (long grain)
  • 1 medium brown onion, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • any vegetables you want, small dice
  • 2 cups strong stock
  • water as needed
  • Juice of 1/2 lemon
  • salt and pepper, to taste
  • sultanas or raisins, if desired.
  • dash of chosen spices – I use cinnamon, clove, coriander seed and some curry, depending on what I feel like.
  1. In a large, non-stick frying pan, heat the oil, and add the rice. Fry on medium heat for about 5 minutes.
  2. Add the onion and fry until translucent, stirring frequently.
  3. Add the garlic and any vegetables or fruits you will be using, such as capsicum or zucchini, and fry for a furhter 5 minutes.
  4. Add one or two squeezes of lemon juice now, to help break up the rice.
  5. Add the stock. Leave until all of the liquid has been absorbed. This took me about 15 minutes.
  6. Test – you may need more water, depending on what type of rice you used.
  7. Remove from heat when the rice is cooked. Taste, add rest of lemon juice, salt, pepper, and spices. Fluff with a fork and serve with other dishes.

Note: If we’re having pilaf at lunch I like to add a little nooch at the end. Don’t do this at dinner tough, because the B6 in the nooch tends to stop people from sleeping.


Cabbage with Tomatoes

I Have no photo of the cabbage and tomatoes dish, because it wasn’t actually until after I made it that I found out it was Turkish.One of the only green vegetables we can get here is cabbage, so I had planned to fry some up with onion and garlic as per usual. I added a chopped tomato, a little stock, a little tomato paste and some cayenne pepper, on a whim.

Turns out what I made closely approximates this dish, so there you go – I’m a food psychic, or something, because I didn’t see this site until long after we ate the meal.


Chickpea Salad

The salad wasn’t so much Turkish as Turkish-inspired. I just threw together some onion, garlic, parsley, coriander, chickpeas and red capsicum, to add some protein and crunch to the meal.

Chickpea Salad



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