Best 5 Turkish Pilaf With Vermicelli Sehriyeli Pilav Recipes

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)

Steps:

• Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
• Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
• Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
• Let the pilaf stand for about 5-10 minutes before serving.
• Pilaf goes well with any kind of dish.
• P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

SAVORY TURKISH PILAF

Steps:

• Heat the butter over medium heat and sauté the lamb until brown.
• Remove the meat from pan and keep hot.
• In the same butter, cook the onion until it is soft but not brown.
• Add the nuts and rice and cook for 5 minutes, stirring constantly.
• Add the tomato through the bouillon; the dish will sizzle.
• Stir and cover tightly.
• Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
• Return the lamb to the rice and heat thoroughly.
• Let stand, covered, in a warm place 15 minutes without cooking.
• Sprinkle on parsley or mint.

PILAF WITH TOMATO TURKISH-STYLE (DOMATESLI PILAV)

Steps:

• Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
• Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
• Add enough water to the tomato to equal 2 cups.
• Pour the mixture into a medium sized pot; add the butter and salt.
• Bring to boil and stir in the rice.
• Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
• Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.

TURKEY AND VEGETABLE PILAF

Steps:

• Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
• Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
• Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

TURKISH PILAF

Steps:

• In a medium-sized saucepan, melt the butter over medium-high heat. Add the green pepper and mushrooms and saute for 5 minutes. Add the remaining ingredients, stirring until blended. Bring to a boil, then reduce the heat to low. Simmer, covered, for 30 minutes or until all the liquid has evaporated.