Bingöl-Style Mastuva with Ayran and Rice
Bingöl mastuva is rice cooked in ayran, a plain Turkish yogurt drink, until thick enough to scoop. Hot butter goes into a well in the centre. This four-serving stovetop adaptation follows the three ingredients listed by the Turkish Culture Portal, retains the rice-to-ayran ratio and uses less butter. Allow 5 minutes to prepare and about 45 minutes to cook. When is mastuva ready?When the rice is tender and the spoon leaves a briefly visible trail on the bottom of the pot. Turkish Culture Portal, Bingöl mastuva · Pilaf with meat inspired by İskilip dolması
Ingredients
Ingredients
Step-by-Step Method
Rinse the rice
Rinse 150 g rice in cold water and drain well. Put it in a wide, heavy-bottomed pot with 1000 g plain ayran.
Heat the ayran gently
Stir continuously over medium-low heat, running a wooden spoon along the bottom. When small bubbles appear at the edge, lower the heat and leave the pot uncovered. Avoid a rolling boil.
Check the spoon trail
Keep stirring over low heat. Remove from the heat when the grains have no hard centre and a spoon drawn across the bottom leaves a trail that stays briefly visible. If the rice is tender but loose, keep stirring and cooking until thick.
Finish with butter
Transfer the mastuva to a shallow serving dish and make a well with a spoon. Melt 40 g butter in a small pan over low heat and take it off the heat as soon as it foams. Pour into the well and serve hot.
Chef's Tips & Tricks
If the bottom starts to catch, transfer the unstuck portion to a clean pan. Leave the stuck layer behind and continue stirring over low heat.