Pilav (Turkish Rice Pilaf)

Name: Pilav (Turkish Rice Pilaf)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 300g Baldo Rice, or Osmancık, rinsed and drained; 50g Orzo, şehriye or thin vermicelli; 30g Butter, unsalted; 15ml Olive Oil, or neutral oil; 540ml Chicken Stock, or water, hot; 5g Salt, fine

This Turkish-style pilav is a comforting, glossy rice dish studded with toasted orzo for nutty depth and buttery richness. The rice is gently toasted with pasta, then simmered in savory chicken stock until tender and fluffy — a perfect side for kebabs, roasted meats, or as a simple weeknight centerpiece.

This Turkish-style pilav is a comforting, glossy rice dish studded with toasted orzo for nutty depth and buttery richness. The ric... Show more

Traditional Turkish Recipe

Health Grade

D · Occasional

Rating

4.0

Time

40 min

Price

0,48 €

Calories

427 kcal

low calorie

quick

easy

meal prep

Method

Rinse the rice

Put the Baldo Rice in a bowl and cover it with cool water. Swirl it around with your hand, pour off the cloudy water, and repeat until the water is only lightly cloudy. Drain it very well in a sieve so the grains go into the pan as dry as possible.

Toast the orzo

Set a saucepan over medium heat and add the Butter and Olive Oil. When the butter has melted and starts to foam, add the Orzo and stir constantly for 3 to 4 minutes, until the little pasta turns a deep golden brown.

Simmer the pilaf

Add the drained rice and stir for about 1 minute so every grain gets coated and lightly toasted. Pour in the hot Chicken Stock, then season with Salt and give everything one good stir, scraping the bottom of the pan to loosen any browned bits. Bring it to a boil, cover tightly, turn the heat down low, and simmer for 12 minutes without lifting the lid.

Rest it

Take the pot off the heat and leave it covered for 10 minutes. This short rest lets the rice finish steaming and absorb any last bit of moisture.

Fluff and serve

Uncover the pilaf and fluff it gently with a fork, lifting from the edges toward the center so the grains stay intact. Spoon it into a serving bowl or onto plates and serve warm.